A complete how-to guide to cooking a previously frozen turkey breast. Get perfect results the first time and every time with these easy step by step photo instructions. Great taste, moist and fork tender turkey makes a great holiday or family meal. Let’s not make an easy thing hard.
I have cooked many turkey breasts over the years and wanted to give you the easiest instructions possible, so you don’t spend the whole day in the kitchen cooking and miss all the family fun.
I want to thaw, trim, brush, roast, carve, and eat. Add some gravy if you want (you do) and we are done. It really is that simple.
The short version of this recipe is really simple. You can do this.
- Thaw and trim a frozen turkey breast.
- Brush with butter or oil
- Cook at 350 degrees until an internal temperature of 165 and tent if getting too brown.
- Rest tented for 15 minutes before carving. Make gravy while resting.
That it but let’s expand on the detail and try to answer any questions you may have.
My Rating
I love turkey, and this is a solid lower 5. It is not filet, and it is not that supped up “Martha Stewart” turkey breast. So not a high 5. You do get something for all that work.
Pro Tips: Notes on How to Roast a Turkey Breast
This is great for what it is, straight up turkey that is moist and tasty. It is reliable, and everybody will enjoy it. A skill level of 2/10 for the turkey and 3/10 for the gravy.
What turkey breasts are we talking about?
I can not walk into most American grocery stores and buy a fresh turkey breast and especially half of a breast. We will discuss what we usually have available.
I’m talking about that rock hard frozen turkey breast you picked up at your local supermarket. They are injected with a brine solution and flavor enhancers.
Let’s look at that label. It is telling you this breast is “pre-brined” or “injected.” It will be moist and favorable if you don’t screw it up.
You can not brine it, or you will have a salt lick. So let’s not fight it. I don’t care what other recipes say, just don’t.
Some will include things like the neck or a gravy packet. They are there to make it weigh more, and you pay more. Toss them. You could have used them to make a broth gravy, but that gets you into the “spending all day in the kitchen” zone.
Can I do this with a fresh not injected turkey great?
Yep, I feel a turkey breast is better if it is injected or brined. So if you have a fresh turkey breast (which is usually not injected), you can use my method, and you will get a 4.5 on my rating scale.
If you are absolutely sure your turkey is not injected or brined, you can add a simple brine of 1 gallon of water, 1 cup of salt and 1/2 cup of sugar for 12 to 24 hours would be good. For more details see my How to Brine a Turkey for a complete guide.
How many servings per turkey breast?
I consider the number of servings not quite the same as to how much to buy. The internet will say anywhere from 1/2 pound to 1 1/4 pound. In some ways, both are correct to me.
If I’m just addressing per serving, the 1/2 pound seems about right. That is a nice good sized slice of turkey. But we all overeat turkey and want leftovers.
I’m at a minimum of 3/4 pounds per person, but if you want leftovers, the 1 pound to even 1 1/2 pound per person is what I’m buying.
How to thaw a turkey breast?
The preferred method is to thaw in a refrigerator. Place unopened breast on a tray in refrigerator for 1½ to 2 days, or until thawed. If you have a breast over 8 pounds, it may take a bit longer.
That is the official recommendations, but it always seems to be a day longer for me. So plan ahead and do not open the sealed package.
To thaw faster, place unopened breast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep the turkey in the safety zone which is less than 40 degrees.
NEVER EVER thaw the turkey or any other meat at room temperature. It is not safe.
What temperature to cook a turkey breast?
The best answer I feel is 350 degree. But 325 degrees can work, but it will take a bit longer and potentially can dry a little more.
You have two parts you want to cook, the meat and the skin. The skin needs to be exposed to a 350-degree oven for about 1 3/4 to 2 hours to brown well. That is about the cooking time for a 5 to 7# breast.
If your breast is bigger, the meat will not be done when the skin is nicely brown. All you need to do is a tent with foil when the skin is nice. An easy fix.
A frequent recommendation is to start out high at 425 and turn down the temperature to 325 immediately or in 20-30 minutes. This is to get the browned skin. I don’t see it as needed since you will just end up tenting longer. I feel 350 is a better choice.
What final temperature do you need?
Again an easy answer, 165. That is the safe final internal temperature according to the FDA. That will give you safe, moist, and tender turkey.
I stop right at 165. Some will stop at 160 and assume the breast will reach 165 during the rest. It probably will. I prefer to know I’m serving safe food. For more turkey safety points see my Thanksgiving Food Safety post.
All this should tell you that you must be able to check the internal temperature of the breast accurately. You and use many different options but you must have something.
Note: The link below is an affiliate link meaning I do make a small amount from your purchase. Your price is not affected by this commission.
I used my ThermaQ Blue from Thermoworks. I use it a lot for grilling with the two probes for surface and meat temperature. But it works great indoors cooking, also.
With the wireless Bluetooth app, I know what is going on and can time other parts of the meal easily. A great gift for mom or dad. Check it out now ThermaQ Blue Kit.
Butter vs. Oil on the skin of the turkey?
This is a “does it really matter” questions. The answer, maybe a little. Most recipes use butter. I feel mostly by default, and that is just the “the way it is done.”
Arguing against butter is like arguing against bacon. But I want a crisper skin. According to 52 Food, you will get that with oil more than butter.
Moisture is the enemy of crispy so a good pat dry with paper towels and using oil and not butter which is 20% water. Clarified butter is another option.
How long to cook a turkey breast?
16-20 minutes per pound is a great estimate at 350 degrees. But the real answer is as long as it takes to get to 165 degrees in the thickest part. Not very helpful for your timing.
So to write this, I cooked two turkey breast at 350 degrees. The 9+ pound breast took about 2 1/2 hours which was 16.5 minutes per pound and the second 5+ pound took 20 minutes per pound.
These numbers are consistent with my previous experience and other recommendations. So now you can estimate time but remember you are cooking to a final temperature and not by time alone.
How about the Gravy?
Of course, you want gravy, but the most common way to make gravy uses a roux. For the 4 cups of gravy I’m suggesting, that would require 1/2 cup of fat. You just don’t have that here since there are almost no drippings with a turkey breast.
So I’m using a slurry method to make the gravy. We whisk about 1/2 of the liquid with about 2 tablespoons of flour for every cup of gravy we are making. That is added to boiling fluid and mixed slowly. More details at How To Make Gravy at Home
I can rarely find turkey broth in the store, so I usually use Penzeys turkey base, but chicken broth will work well.
Other Questions:
Do I have to use a meat thermometer? Yes, or you will under cook (dangerous) or overcook (dried out).
How often should I baste? Basting is not really needed. I like to rotate the breast once during the roasting to account for any oven hot spots, and I brush it at the same time.
Can I stuff it? No, it is not safe.
Do I have to use a rack? No, but it is nicer. But there is not the volume of drippings you have with a whole turkey. If no rack then a good spray of PAM on the pan.
Fully thaw the turkey breast before proceeding. Preheat oven to 350 degrees with a rack set at the lower third in the oven. No convection needed here.
Remove any bags of things. Cut out the backbone if present. If a popup timer is present, pay it no attention but do not remove.
Break back the rib sections, so you have a flat bottom to set on a rack. You can skip this if you are using a V-rack.
Cut back any extra skin like the neck area. Pat dry with paper towels.
Smaller breast in a cake pan
Place a rack in appropriate size pan. For a large 7 plus pound breast use a full roasting pan. For the smaller breast, a cake pan will do. Spray the rack with PAM. Place breast on the rack and spread the rib sections to stabilize the breast.
Larger breast in full roasting pan
Give it a bush with vegetable oil or melted butter. You can give it a sprinkle of salt at this point.
Place in oven. Leave it alone for 1 hour then rotate 180 degrees and brush with oil or butter. Check the color at about 1 1/2 hours to 2 hours. If the skin is becoming too brown, tent lightly with foil while finishing roasting to prevent further browning.
Roast until internal temperature of 165 in the thickest part. This will be between 16-20 minutes per pound usually. Variability is caused by the thickness of the breast, the starting internal temperature of the breast and your oven.
Remove from oven and tent. The internal temperature will rise 5-10 degrees.
Tent for about 15 minutes before carving.
While turkey is resting, whisk 2 cups of turkey or chicken broth with 1/2 cup of flour. Add 2 cups more of broth to the roasting pan and any drippings present, place over medium-high heat and bring to boil. Decrease heat to medium and then slowly add the broth-flour mixture while continuously whisking. Add most of it and add more later if needed. Add salt to taste. Once thickened, cook an additional few minutes.
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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Servings | Prep Time |
12 | 10 minutes |
Cook Time |
120 minutes |
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A complete how-to guide to cooking a previously frozen turkey breast. Get perfect results the first time and every time with these easy step by step photo instructions.
|
- 6 pounds turkey breast
- 1 tablespoon oil or butter
- 1/2 cup flour
- 4 cups broth turkey or chicken
- salt to taste
- Fully thaw the turkey breast before proceeding. Preheat oven to 350 degrees with a rack set at the lower third in the oven. No convection needed here.
- Remove any bags of things. Cut out the backbone if present. If a popup timer is present, pay it no attention but do not remove.
- Break back the rib sections, so you have a flat bottom to set on a rack. You can skip this if you are using a V-rack.
- Cut back any extra skin like the neck area. Pat dry with paper towels.
- Place a rack in appropriate size pan. For a large 7 plus pound breast use a full roasting pan. For the smaller breast, a cake pan will do. Spray the rack with PAM. Place breast on the rack and spread the rib sections to stabilize the breast.
- Give it a bush with vegetable oil or melted butter. You can give it a sprinkle of salt at this point.
- Place in oven. Leave it alone for 1 hour then rotate 180 degrees and brush with oil or butter. Check the color at about 1 1/2 hours to 2 hours. If the skin is becoming too brown, tent lightly with foil while finishing roasting to prevent further browning.
- Roast until internal temperature of 165 in the thickest part. This will be between 16-20 minutes per pound usually. Variability is caused by the thickness of the breast, the starting internal temperature of the breast and your oven.
- Remove from oven and tent. The internal temperature will rise 5-10 degrees.
- Tent for about 15 minutes before carving.
- While turkey is resting, whisk 2 cups of turkey or chicken broth with 1/2 cup of flour. Add 2 cups more of broth to the roasting pan and any drippings present, place over medium-high heat and bring to boil. Decrease heat to medium and then slowly add the broth-flour mixture while continuously whisking. Add most of it and add more later if needed. Add salt to taste. Once thickened, cook an additional few minutes.
Pro Tips:
- Never thaw at room temperature. Place unopened turkey breast on a tray in refrigerator for 1½ to 2 days, or until thawed. To thaw faster, place unopened roast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold under 40 degrees for safety.
- You can brine if you are absolutely sure your turkey has not been injected or previous brined.
- Use a 350-degree oven. Lower the rack to have breast in the center of the oven.
- Brush with either oil or melted butter.
- Use a meat thermometer and remove from oven when the internal temperature is 165 in the thickest part.
- Use foil to tent the breast in the oven if the turkey is getting too brown and use foil again after removing from the oven.
- Tent and let rest for 15 minutes before cutting.
- Nutrition is calculated on 1/2 pound servings and 1/3 cup of gravy.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
First Published March 25, 2018
Last Updated March 25, 2018
Eloise
Thank you for this wonderful recipe. The Turkey breast filled my entire home with such a delicious aroma. I made this for our Sunday dinner it was the star of the meal.
DrDan
Hi Eloise,
Welcome to the blog.
Glad it worked well for you and thanks for the note.
Dan
Mary Lou
This is sooo good. I made the mistake of cooking past 165 and it was still juicy. The hardest part for me was taking out the backbone-I didn’t have a tough enough scissor or the right knife. If you buy a fresh breast have the butcher do it.
DrDan
Hi Mary Lou,
Welcome to the blog.
I have a couple of pairs of very sharp kitchen shears that work great but they are “heavy”. Those light ones just won’t do it.
Thanks for the note.
Dan
Connie
The step by step instructions, with photos, are very helpful. I have cooked many a turkey breast, but never thought about removing the backbone and flattening the breast. The solution for gravy without the benefit of drippings is appreciated. I look forward to more recipes.
FIVE stars, but can not locate where to enter them. MERRY CHRISTMAS
DrDan
Hi Connie,
Welcome to the blog.
I like step by step photos. Readers can just take their time and understand the instructions. I don’t do videos since I don’t see them as useful in the long run.
Glad you find the tips useful. The rating is by clicking the star you want in the the recipe card.
Thanks for the note, enjoy your turkey and Merry Christmas to you.
Dan
Kathy
Would you recommend an unbridled turkey breast for people on a low sodium diet and if so, how can I keep it moist?
DrDan
Hi Kathy,
Welcome to the blog.
The first part of your question is really medical. How much of a sodium restriction are you are on. This will vary by why you are on the diet and other medical issues. Your doctor will have a recommendation for you. I, a retired pediatrician, really can’t answer it for you.
Brined turkey will add about 350-400 mg of sodium to the serving. A 4 oz serving of Butterball turkey breast (frozen, pre-injected) is 410 mg. Roasted turkey breast without brine or injection is 71 mg per my reference.
So sorry no solid anwser for you. It is hard (around me at least) to find a non-injected turkey breast. Even the fresh ones are frequently injected.
Hope that helps somewhat.
Dan
Celeste
Damn it. Where’s the “like” button? Great article. : )
DrDan
Hi Celeste,
Welcome to the blog.
Thanks for the compliment. The rating is in the “recipe card” area. Click on the star you want (obviously the star on the right for a 5 :) ).
Have a great holiday.
Dan
Marilyn Lund
i have not made this yet but plan to, will let you know when I do I just found your web site. This is the first time I found a simple basic recipe with good instructions and no ingredients I don’t have and never heard of. I am looking forward to being part of this group and am excited to check out other recipes.
Thank You
Marilyn Lund
DrDan
Hi Marilyn,
Welcome to the blog.
I try to do simple and basic recipes. Once you master that, you can go fancier.
Let me know if you have any questions. And thanks for the note.
Dan
Sandi Hemming
I am thinking of begging my husband for two golden pups. One for each of us. Thank you for the wonderful pictures of your beautiful dogs!
I am new to your blog. I just purchased the All-Clad Prep and Cook. I’ve read about similar cookers around the world (some so expensive I thought I would never get one. We’ve had ours for about a month. I find their cookbook mostly things I’ll never make. So I’m signing up for every blog using one. Thank you for helping we newbies!
DrDan
Hi Sandi,
Welcome to the blog. And Molly (my wife’s dog) and Lilly (my dog) say thanks and you should do it. There is nothing like have your sister adopted with you.
I hate those cookbooks that come with things that are recipes for things that you never have heard of or even think of cooking, They just need to fill the book I guess. But occasionally you will find a gem in the weeds.
I doubt you will find many recipes (at least on blogs) specifically for a Prep and Cook. The market would be “limited”. It is hard enough for blogs to get traffic for general use recipe without limiting to such a small audience. But you may find some that would work. Good luck with your search.
Dan
Michele @ Queenbeebaker
I love turkey! This looks so delicious and easy. Cannot wait to try your instructions.
Judy
You have made such a difference in my life. I was sick of cooking. Now I check your blog often for straightforward, delicious recipes. Thank you. Best wishes to you and your garlic loving wife.
DrDan
Hi Judy,
I’m blushing and you just can’t see it.
I hope you continue to enjoy my offerings. I try to be simple and straightforward with everything and to present it with some joy and love.
Please let me know if you have any questions or comments.
Thanks for the wonderful note.
Dan