What is a Turkey Breast?

A turkey breast is the meat from the chest of a turkey. Because it is the only white meat on the bird, it is slightly more expensive than a whole turkey but also simpler to handle and store.

Here’s a breakdown of what you need to know about turkey breasts:

What is it?

• The white meat from the chest of a turkey.
• The only white meat on the bird.
• More expensive per pound than a whole turkey.
• Easier to work with and store than a whole turkey.

How to cook it:

• Roast whole in the oven.
• Grill or smoke.
• Slice into thin cutlets and pan-sear.
• Prepare in an electric pressure cooker or slow cooker.
• Butterfly a boneless, skin-on breast, stuff it, roll it up, tie it, and roast it.

Flavor:

• Tastes like a richer chicken breast.
• Mild, savory flavor with a slight sweetness.
• Tender, succulent texture.
• Popular flavorings include spice rubs and herb butters.
• Classic holiday accompaniments include turkey gravy, cranberry sauce, and stuffing.
• When roasted or smoked and sliced for sandwiches, mayonnaise and mustard are traditional condiments.

Where to buy:

• Fresh turkey breast in the refrigerated meat section of well-stocked supermarkets and most butcher shops.
• Available skin-on or skinless, bone-in or boneless, and as split or whole breasts.
• Avoid products with additives, injections, or preservatives.
• Typically sold by the pound, with whole, bone-in breasts weighing between four and 12 pounds each.
• Considered a seasonal food in the U.S., so call the store ahead to check availability.

Storage:

• Refrigerate uncooked turkey breast in its original packaging at 40°F or below for up to two days before cooking.
• Place it in a tray or bowl in the refrigerator to catch any leaks.
• Store cooked turkey breast in a sealed container in your refrigerator for up to four days.
• Frozen turkey breast can be stored in the freezer in its original packaging for up to one year.
• Plan on one day of thawing in the refrigerator for every four to five pounds of turkey breast.

Additional Resources:

• What Are Turkey Legs?
• Crockpot Maple-Glazed Turkey Breast
• What Are Turkey Wings?
• Chicken Dopiaza
• Baked Chicken Grand Marnier
• Masala Chicken Quesadillas
• Simple Crockpot Turkey Breast and Dressing
• Smoked Beer Can Turkey
• Creamy Chicken Mushroom Soup
• Crock Pot Turkey Barley Soup
• Rogan Josh: An Indian Lamb Dish
• Crock Pot Turkey Thighs With White Wine and Garlic
• Crockpot Turkey Cutlets With Stuffing Recipe
• Crock Pot Turkey Wings
• Easy Turkey Meatloaf

Recipes:

• Brined and Roasted Turkey Breast
• Crockpot Maple-Glazed Turkey Breast
• Pan-Seared Turkey Breast With Lemon and Herbs

Roasted Turkey Breast Recipe:

• Preheat the oven to 325°F.
• Place the turkey breast, skin side up, on a rack in a roasting pan.
• In a small bowl, combine garlic, herbs, salt, pepper, olive oil, and lemon juice to make a paste.
• Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat.
• Spread the remaining paste evenly on the skin.
• Pour the wine into the bottom of the roasting pan.
• Roast the turkey for 1 ½ to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165°F when inserted into the thickest and meatiest areas of the breast.
• If the skin is over-browning, cover the breast loosely with aluminum foil.
• When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.
• Slice and serve with the pan juices spooned over the turkey.

Tips:

• Use about 1 pound of turkey breast per person.
• Serve with your favorite Thanksgiving side dishes.
• Consider brining the turkey breast for extra flavor and moisture.
• You can make gravy with the pan juices from the roasted turkey breast.