Boneless Turkey Breast

It is easy to make a moist succulent turkey breast by following a few helpful hints:

• Place your turkey breast in a shallow roasting pan, to allow the heat to circulate well.
• Place one inch of water in the bottom of the pan to help keep your turkey moist and tender.
• Brush the turkey breast lightly with oil, and cover liberally with your favourite herbs, spices, or seasonings.

Make a tent out of aluminium foil and place this over the turkey breast to hold in heat for even cooking. You will want to remove the aluminium foil during the last hour and a half of cooking for a nice golden brown colour.

Check the water level periodically and add more water if needed. This juice and herb infused mixture can be used to make nice turkey gravy after the turkey is done cooking.

The typical turkey breast cooking times for thawed turkey breast at 180-190 degrees in a conventional oven are:

    • 2 to 3 pounds - 1.5 to 2 hours
    • 4 to 6 pounds - 2.5 to 3 hours
    • 7 to 8 pounds - 3 to 4 hours

Cooking from frozen

It is perfectly safe to take your turkey breast directly from the freezer and cook it in the oven, without thawing. Just make sure to remove the neck and giblets first.

This will increase the turkey breast cooking time by approximately 50%.

Follow the instructions as above, but cook for:

    • 2 to 3 pounds - 3 to 4 hours
    • 4 to 6 pounds - 5 to 6 hours
    • 7 to 8 pounds - 6 to 8 hours

It is important to cook your turkey breast at 325 to 350 degrees to make sure that it doesn’t dry out and to maintain a safe internal temperature in the meat.

Checking for Doneness

The best way to check for doneness is to use a meat thermometer. The minimum safe internal temperature is 165 degrees. If you pierce the breast with a fork, the juices should run clear.

If you use a convection oven it will reduce the turkey breast cooking times above by approximately 25%. To be safe use a meat thermometer to test for doneness.