Turkey breasts are considered to be white meat, and removing the skin greatly reduces the fat content. When purchasing a turkey, you have several options. A self-basting turkey means there has been broth or fat, with or without added spices, injected under the skin to keep it moist. A frozen turkey has been kept at below zero, while a fresh turkey has never been stored below 26 degrees Fahrenheit. If you don't want to cook a whole turkey, you can just cook a breast. When cooking a turkey breast, many people like to use aluminum foil to prevent it from drying out.
Things You'll Need
- Aluminum foil
- Butter or olive oil
- Spoon or pastry brush
- Meat thermometer
- Oven mitts
Preheat your oven to 325 degrees F.
Place the turkey breast in the center of the aluminum foil sheet. The foil should be big enough to completely cover the turkey breast.
Spread softened butter or olive oil over the turkey breast with a spoon or pastry brush. Add spices, pepper or garlic to flavor as desired. Turn the breast over and repeat the process. Dispose of any left over ingredients after preparing the turkey as tehy can become contaminated from the raw meat.
Fold the aluminum foil over the turkey breast. Completely covering the turkey will give it a slightly steamed taste. If you prefer a roasted flavor, tent the foil instead. Fold the edges together in the center, slightly above the turkey like a tent and leave the ends open for air flow. The moisture will still be trapped inside the foil, but the turkey will gain a roasted flavor.
Put the turkey in your preheated oven and cook an average of 20 minutes per pound with an extra 10 minutes or so for the first pound.
Open the oven door and unwrap the aluminum foil when you have reached the approximate cooking time. Use oven mitts to protect yourself from the heat. Insert a meat thermometer into the thickest portion of the breast, without touching a bone.The turkey breast needs to reach an internal temperature of 170 degrees F.
Store any uneaten portions of the turkey in the refrigerator within two hours of cooking for a maximum of three to four days. It may also be frozen for up to four months.