Roasted Turkey Breast is an easy way to enjoy turkey without having to roast a whole turkey and best of all it needs under an hour to cook and comes out tender and juicy every time! A whole boned turkey breast is stuffed with an apple-raising stuffing and roasted as a festive presentation for your special holiday meal. Pick a side and start at the top of the breast right where it meets the top of the breast bone. Combine 2 tablespoons softened butter, ½ teaspoon salt, and chopped thyme in a small bowl. Here, we make a case for cooking your turkey breast-side … I’ve met SO many talented foodies in my blogging lifetime and there’s a handful that qualify as “reliable with fantastic recipes.” You’re one of them, Heidi! The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time. Season the bottom side of the turkey breast with about ¼ teaspoon salt and ¼ teaspoon black pepper. More or less may be needed depending on the size of the breast. The skin is deliciously crisp with olive oil and fresh herbs. Why You Should Cook Your Thanksgiving Turkey Upside Down This is one instance where flipping the bird is right, not rude. It's personal preference whether you choose to cook a turkey breast-side up or breast-side down. Instructions. A perfect finished temperature is 165 degrees). Made your “juicy roast turkey breast” for Thanksgiving this year to rave reviews. After a couple of hours, flip it over to breast side up. Step 1: Position the turkey Place the bird breast side up on a plate, with the legs pointed back and up to you. It's no trouble to … A boneless turkey breast has the cavity and all bones removed and there are some great recipes for boneless turkey breasts, like this nice one from Butterball: Boneless Savory Herb Turkey Breast. Step 2: Examine the legs Pull one of the legs away from the body. Slice along one side of the breast bone and all the way down. A single breast is usually sufficient to provide a meat entrée for two to four people. In terms of cooking, a turkey breast is a section of the white meat found on the breast of the turkey. This combination of breast side down, then breast side up seems to give the best results for me. Flip over, skin-side up. Once you flip the turkey to be breast-side up, reduce the oven's temperature to 350 degrees and continue roasting, neck in first, for about an hour and a half, basting every 15 to 20 minutes (but always cook by temperature, rather than by time only. Above that is the thigh, which extends toward the back of the turkey. Slice downward and as close to the breast bone as possible to separate the meat from the bone until you can no longer cut through the meat. Place the turkey breast side down for a couple of hours directly on the smoker grate or you can use a Bradley rack if you have them available. Turning over a large, hot bird can be dangerous and it's very easy to tear the skin, making the finished product less attractive. The Hotel Turkey Breast: This is on the other side of the spectrum. While it is possible to purchase packaged breasts with a bone in them, most of the breasts are de-boned as part of the preparation for sale. The drumstick is the outermost part of the leg, below the knee joint. Many thanks — great recipes withstand the test of time.

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