Let’s discuss turkey parts, including how to prepare a whole bird and how to cook each one to perfection. 3 diagrams will show you where each one is.
Are you wondering how to arrange a turkey if your recipe specifies that the breast side should be facing up? We’ll walk you through the locations of all the parts, how to cut them apart, and how to cook a moist turkey either whole or broken down. (affiliate links present).
Ah the turkey breast. The centerpiece of many a Thanksgiving table, the source of countless delicious sandwiches the reason why your fridge is overflowing with leftovers for days. But where, oh where, is this culinary treasure located on the majestic bird itself? Fear not, fellow gastronomes, for I shall guide you on this quest for poultry perfection.
First, let us dispel a common misconception. The turkey breast is not, as some might believe, a separate entity entirely. It is, in fact, a part of the whole turkey, residing in the upper portion of the bird, nestled between the wings and directly above the wishbone. This large, white-meat muscle is the only white meat on the entire turkey, making it a prized possession for many a Thanksgiving cook.
Now onto the practicalities of locating the turkey breast. If you’ve purchased a whole turkey identifying the breast is a simple matter of observation. Look for the two large, fleshy mounds situated on either side of the bird’s chest. These, my friends, are your turkey breasts.
But what if you’ve opted for a pre-cut turkey breast, or perhaps a frozen one? No worries, dear reader, for even in these forms, the turkey breast is readily identifiable. Pre-cut turkey breasts typically come in two forms: boneless and skinless, or bone-in and skin-on. The boneless and skinless variety is the easiest to recognize, as it’s simply a large, white slab of meat. The bone-in and skin-on variety, however, might require a bit more scrutiny. Look for the long, slender bone running down the center of the breast, and you’ll have found your prize.
Frozen turkey breasts, on the other hand, might be encased in a layer of ice, making identification a tad trickier. But fret not, for even here, the telltale signs of the turkey breast remain. Look for the rounded shape and the lack of dark meat, and you’ll be able to distinguish it from other frozen poultry cuts.
And there you have it my friends a comprehensive guide to locating the elusive turkey breast, whether it’s part of a whole bird, pre-cut and packaged, or even frozen solid. Now go forth and conquer your Thanksgiving feast, armed with the knowledge of where to find the star of the show.
Parts of a Turkey Diagram
Ok so I have three different pictures here for you. In the first, the thigh and drumettes are depicted from below and from the side, making them more visible than they are in the second. Let’s go over all 5 first shall we. You will get two of each per bird, other than just one turkey neck.
The last two dark meat selections will come off as one piece. If you wanted to cook whole turkey wings you could do so but I prefer them separated. If you wish to cook the entire quarter, the legs and thighs will come off together as well and must be parted. For the ideal “doneness” it’s best to part ways.
If you would like to have this with you while you cut it apart, you can print it out below.
Simple Oven Roasted Turkey Breast
FAQ
Is turkey breast different than whole turkey?
Is it breast side up on a turkey?
Can you get turkey breast?
Where is the thigh and breast on a turkey?
What is a turkey breast?
A turkey breast is the meat from the chest of the turkey. This large cut is the only white meat on the bird. Because of this, it’s a little more expensive per pound than a whole turkey, but it’s also easier to work with and store. Turkey breast can be roasted whole in the oven, grilled, or smoked, or sliced into thin cutlets and pan-seared.
What is the breast side of a Turkey?
(How to Know if It’s Up?) The breast side of a turkey refers to the front part, where you’ll find two large, plump sections of meat. This area, covered in skin, boasts some of the most flavorful and juicy bits on the entire bird.
Where can I buy turkey breast?
Turkey breast makes a quick-cooking Thanksgiving entree for a small group, is simple for sandwiches, or an easy weeknight meal to serve alongside potatoes or rice and vegetables. You can buy fresh turkey breast in the refrigerated meat section of well-stocked supermarkets, as well as at most butcher shops.
How do you cook a turkey breast in the oven?
Season the breast all over with salt and pepper (with some under the skin, if desired). Rub the seasonings into the skin. If you’re cooking a half-breast, pull the skin to cover the meat as much as possible. Lower the oven to 350°F and roast the turkey for 1 hour. Place the turkey in the oven and immediately reduce the heat to 350°F.