Turkey Breast - Cooking Time
When it’s time to cook that Thanksgiving meal, preparing a turkey breast – cooking time varies – can be a bit tricky. Below, you will find some fool proof ways of making a tasty bird every time.
While some people choose to cook the whole bird, others have learned that the breast is actually one of the best parts. If you do not enjoy dark meat, consider asking your butcher to cut down the bird until just the breast part remains. Once you have your turkey breast – cooking time will be your next challenge. The fact is that most people seem to overcook their bird every time, though this can be avoided with a bit of simple know-how.
The first rule of thumb is to consider the type of bird that you have selected. If you intend to put a frozen bird into the oven, you can be sure that it will take a lot of extra time to thaw (most of the time, it is best to let it thaw completely before cooking). If you have a fresh bird (not frozen), your cooking time will go by pound, though all birds have to reach the same temperature. Invest in a good meat thermometer (this will come in handy many times), and learn how to read it properly. Then, use your thermometer to check the bird – it should read 170 degrees when fully cooked.
Another great way to check your turkey breast – cooking time may vary depending upon the size of the bird, though the temperature will always stay the same – is to simply twist off a piece of meat. If you decide to use that whole bird, twisting one leg is a great way to tell if it is done. Should the leg twist off easily, your bird is cooked. Now that you know how to cook it properly, let’s talk seasoning for a moment...
Since this type of meat tends to react well with salt, don’t skimp on this ingredient. Far too often, many home cooks skip the salt resulting in a tasteless bird. To avoid this, put that table salt on the back burner for a moment, and use kosher salt instead. This type of salt will draw out the natural juices leaving you with a moist bird every time.
The next time you have to cook that turkey breast – cooking time cannot be relied upon to properly cook this type of bird – just remember that 170 is the ticket... and don’t forget that salt!