Ah, the age-old question! Fear not, fellow turkey enthusiasts, for I have delved into the depths of the internet and emerged with the answer you seek. Let’s embark on a culinary journey to uncover the secrets of perfectly cooked turkey breast roast.
First things first, let’s gather our ingredients:
- A fresh boneless turkey breast roast (we’ll get to the frozen ones later).
- A sharp knife for those garlic inserts.
- Fresh rosemary, because dried just doesn’t cut it.
- Garlic, the aromatic hero of this dish.
- Olive oil, or another oil of your choice.
- Salt and pepper, the essential flavor enhancers.
- A Dutch oven, or a baking sheet, or even a roasting pan.
Now, let’s get cooking!
-
Stuff with garlic: Preheat your oven to 350°F. Grab your turkey breast and make 10-15 little pockets with your trusty knife. Insert a garlic slice into each one, like tiny flavor bombs.
-
Rub the roast with olive oil and then season it all with salt and pepper for a rosemary rubdown. Gather those sprigs of rosemary and rub them onto the roast, allowing a few to drop like aromatic sprinkles.
-
Bake uncovered: Pop that beauty in the oven and let it roast for 30 minutes per pound So, a 3-pound turkey breast will need 90 minutes of oven love
-
Temperature check: Use a meat thermometer to check the thickest part of the breast. It should read 160°F. Don’t worry it will reach 165°F while resting, ensuring juicy perfection.
-
Rest and slice: Remove the roast from the oven, cover it with foil, and let it rest for 10 minutes. This allows the juices to settle and the temperature to reach a safe 165-170°F. Now, slice it up and savor the deliciousness!
But wait, there’s more!
Frozen turkey breast: If you’re using a frozen one, thaw it completely first. Otherwise, you’ll be playing a dangerous game with cooking times and dry turkey.
Cooking time table:
| Turkey Breast Weight | Cooking Time |
|---|---|
| 2 lbs | 60 minutes |
| 3 lbs | 90 minutes |
| 4 lbs | 120 minutes |
| 5 lbs | 150 minutes |
| 6 lbs | 180 minutes |
Extra tips:
- Don’t remove the casing: It holds everything together. Trust me, you don’t want a turkey breast explosion in your oven.
- Browned crispy skin: Broil for a few minutes at the end for that extra crunch.
- Leftovers: Store them in the fridge for up to a week, or freeze them for up to 3 months.
And there you have it! The secrets to a perfectly cooked turkey breast roast, revealed. Now go forth and roast with confidence, my friend.
Simple Oven Roasted Turkey Breast
FAQ
Is it better to cook a turkey breast at 325 or 350?
Do you roast a turkey breast covered or uncovered?
What’s the best temperature to cook a turkey breast?
How long to cook a turkey breast per pound calculator?
How long do you cook a turkey breast in the oven?
Put your turkey into the preheat oven and roast the turkey. The cooking time will vary based on weight. Figure 15-25 minutes per pound at 325. STEP 3. After one hour of cooking, turn the breast over so that it is breast side up. Baste with the butter and pan drippings. STEP 4. Use a quick read thermometer to determine when the turkey is done.
How long does it take to cook a rolled turkey breast?
If cooking a rolled turkey breast with skin on (shaped and tied into a roast) allow 20 minutes cooking time per pound. Tied into a roast, the meat is more dense and takes longer to cook. Begin checking the temperature at about 45 minutes, knowing it may take 1 hour to cook.
How long does it take to cook a boneless turkey breast?
Reserve pan drippings for gravy if desired. Cooking split, boneless turkey breasts at 400°F, I estimate about 12 minutes cooking time per pound for boneless turkey where two 1 ½ pound cutlets should cook in 30 minutes or when it registers 150-155°F internal temperature when tested with a meat thermometer.
What is a simple oven roasted turkey breast?
Simple Oven Roasted Turkey Breast is the perfect alternative to a full size turkey for small families. With its crispy skin and tender, juicy meat, your whole family is going to love this one! Thanksgiving is quickly approaching, and dreams of cranberry sauce, pie, and turkey are dancing through our heads.