How to Cook a Turkey: Mastering the Perfect Roast

Raw turkey breast, let’s face it, isn’t the most appetizing sight. Staring at a large, pale piece of poultry might not be your idea of fun, especially if you’re just trying to enjoy a snack. When the idea of testing turkey breasts for a fall recipe column came up, relocating and changing identities seemed like a viable option to avoid the task.

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However, as Thanksgiving approaches, the reality sets in: many are planning smaller gatherings this year. Whether it’s Thanksgiving for four, two, or even just yourself and a pet with Netflix, adapting our menus is key. And let’s be honest, who enjoys leftovers for weeks? So, the mission began: to discover the absolute best turkey breast recipe, perfect for Thanksgiving or any occasion. Various methods and cooking times, ranging from under an hour to several hours, were put to the test. Some involved wrapping the turkey like it was going into space, while others used traditional roasting methods. Crucially, every recipe emphasized resting the turkey after cooking to keep those flavorful juices locked in. Here are the results of the ultimate turkey breast cook-off.

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How to Cook a Turkey Perfectly

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How to Carve a Turkey, According to Knife Experts

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Understanding the Basics: Turkey Breast Cooking Controls

To ensure a fair test, several factors remained consistent across all turkey breast cooking methods. First, bone-in, skin-on turkey breasts of roughly the same size were used. This cut, while taking longer to cook than boneless, offers the benefit of flavorful, crispy skin when roasted. The breasts were simply seasoned with butter, salt, and black pepper, except for the Torrisi method which includes a glaze. Cooking was stopped when the thickest part of the breast reached 160°F (71°C) on a reliable meat thermometer, again with exceptions for the Torrisi and Sous Vide methods which target slightly different temperatures at certain stages.

Exploring Different Methods for Cooking Turkey Breast

The Torrisi Method: Wet Brine and Roasted Garlic-Honey Glaze

This method, inspired by Torrisi’s whole turkey recipe but adapted for bone-in turkey breast, features a flavorful wet brine and a unique roasted garlic glaze.

1. Wet Brine Preparation: Combine 2 cups of water, 1/2 cup kosher salt, and 1/2 cup granulated sugar in a saucepan. Bring to a boil, then cool. Add 1 1/2 quarts of cold water. Submerge the turkey breast and refrigerate for 12 to 24 hours.
2. Roasted Garlic Glaze: Preheat oven to 375°F (190°C). Toss 4 garlic heads (lightly smashed) with 2 tablespoons olive oil. Roast covered for about 1 hour, until soft. Cool, squeeze cloves into a mortar, and add 1/4 cup honey, 2 teaspoons kosher salt, and a pinch of pepper. Blend until smooth.
3. Low and Slow Roast: Preheat oven to 250°F (120°C).
4. Wrapping and Initial Roast: Pat the turkey breast dry. Wrap tightly in plastic wrap four times and then in aluminum foil. Insert an oven-safe thermometer and place on a rack in a roasting pan with water just below the rack.
5. First Temperature Target: Roast for 2 1/2 to 3 hours, until internal temperature reaches 135°F (57°C).
6. Ice Bath Interruption: Prepare an ice bath.
7. Temperature Adjustment: Remove turkey from oven and increase oven temperature to 425°F (220°C).
8. Ice Bath Immersion: Submerge wrapped turkey in the ice bath for 5 minutes. Unwrap.
9. Glazing and Final Roast: Brush glaze generously on all sides. Roast for at least 15 minutes, until glaze is golden brown.
10. Resting Period: Let rest for 10 minutes before slicing.

The Torrisi method is a bit involved, reminiscent of unexpected spa treatments. However, unlike bizarre spa experiences, the result is undeniably delicious. The roasted garlic-honey glaze created an incredible aroma, filling the kitchen with a sweet and savory scent. The wet brine, including sugar, resulted in meat that was remarkably sweet, tender, and juicy – almost ham-like in texture. While the skin wasn’t the crispiest compared to other methods, the garlic-infused, crackled skin was a delightful addition that would be missed if omitted.

Sous Vide Turkey Breast: Achieving Unparalleled Tenderness

Inspired by Serious Eats’ sous vide turkey breast recipe, this method focuses on achieving incredibly tender meat, with a separate step for crispy skin.

1. Skin Removal: Carefully remove the skin from the turkey breast and set aside.
2. Sous Vide Bath: Preheat a sous vide water bath to 145°F (63°C).
3. Seasoning and Bagging: Pat the breast dry. Rub with 2 tablespoons softened butter, season generously with salt and pepper. Place in a sous vide bag, remove air, and seal.
4. Sous Vide Cooking: Cook for 2 1/2 to 3 1/2 hours, until the internal temperature reaches 145°F (63°C).
5. Crispy Skin Preparation: Preheat oven to 400°F (200°C). Lay the skin flat on a parchment-lined baking sheet, season with salt and pepper. For extra flatness, weigh it down with another sheet of parchment and a baking sheet (optional).
6. Crisping the Skin: Roast skin for about 35 minutes, until golden and crispy.
7. Serving: Slice the sous vide turkey breast and serve alongside or draped with the crispy skin.

[Image of sous vide turkey breast in bag in water bath]![]()

While the initial appearance of sous vide turkey might be unappetizing – a pale, bagged breast from a warm water bath – the taste and texture are transformative. The meat is extraordinarily tender, almost meltingly soft, with a texture so delicate it could be mistaken for a high-quality cold cut. Separately crisping the skin in the oven allows for maximum crispiness without overcooking the breast. The skin, while incredibly crisp, retained a slight chewiness, adding another layer of textural interest to the dish.

Simple Roasted Turkey Breast: No Brine, Just Flavor

This method, loosely based on Ina Garten’s herb-roasted turkey breast recipe, focuses on a straightforward roasting technique to deliver juicy meat and crispy, golden-brown skin without the need for brining.

1. Preheating and Preparation: Preheat oven to 325°F (160°C).
2. Butter and Seasoning: Pat the turkey breast dry. Rub 2 tablespoons of softened butter under and over the skin. Season generously with salt and pepper. Place on a rack in a roasting pan.
3. Roasting Time: Roast for 90 to 105 minutes, until the thickest part reaches 160°F (71°C) and skin is crispy and golden.
4. Resting: Cover with foil and let rest for 15 minutes before slicing.

For those who prefer to skip the brining process, this method proves that a delicious and juicy turkey breast is still achievable. While it might be slightly less moist than brined versions, the difference is minimal. The flavor, concentrated near the surface, is satisfying, and the skin achieves an unexpectedly crispy texture. It’s a reliable and simple approach for a flavorful roast turkey breast.

Dry-Brined Turkey Breast: Enhancing Juiciness and Crispy Skin

Inspired by Russ Parsons’ Judy Bird recipe and Ina Garten’s roasting method, this technique employs dry brining to maximize both moisture and skin crispness.

1. Dry Brining: Pat the turkey breast dry. Rub with 1 tablespoon of salt per 5 pounds of turkey, plus pepper. (Optional: add sugar, herbs, citrus zest, or spices for nuanced flavor). Place in a bag or container and refrigerate for up to 3 days. For the last 8-12 hours, leave uncovered in the refrigerator for optimal skin drying.
2. Preheating Oven: Preheat oven to 325°F (160°C).
3. Butter and Seasoning Before Roasting: Remove breast from refrigerator. Rub with 2 tablespoons softened butter or olive oil, under and over the skin. Season with salt and pepper. Place on a rack in a roasting pan.
4. Roasting Time: Roast for 90 to 105 minutes, until the thickest part reaches 160°F (71°C) and skin is crispy and golden.
5. Resting: Cover with foil and rest for 15 minutes before slicing.

Dry brining, while requiring planning ahead, is a highly effective method. The dry-brined turkey breast resulted in exceptionally moist and firm meat, reminiscent of high-quality deli turkey. The skin, while not achieving maximum crispiness, tightened and crisped up nicely, creating a pleasing texture. The overall combination of moist meat and slightly crisp skin is a delightful and worthwhile result.

Wet-Brined Turkey Breast: Classic Moisture Infusion

This wet brining method, again using Ina Garten’s roasting technique as a base, focuses on the traditional approach of submerging the turkey breast in a saltwater solution to enhance moisture.

1. Wet Brine Preparation: Heat 2 cups of water until warm. Dissolve 1/4 cup kosher salt and peppercorns (optional: add sugar, herbs, citrus zest, or spices). Cool completely, then add 2 cups cold water and the turkey breast. Cover and refrigerate for 12 to 24 hours.
2. Preheating Oven: Preheat oven to 325°F (160°C).
3. Preparation for Roasting: Remove breast from brine and pat dry. Rub with 2 tablespoons softened butter or olive oil, under and over the skin. Season with salt and pepper. Place on a rack in a roasting pan.
4. Roasting Time: Roast for 90 to 105 minutes, until the thickest part reaches 160°F (71°C) and skin is crispy and golden.
5. Resting: Cover with foil and rest for 15 minutes before slicing.

[Image of raw turkey breast being seasoned with salt and pepper]![]()

The wet-brined turkey breast offered a balance of moisture and flavor. It was slightly drier than the dry-brined version but moister than the no-brine roast. The skin achieved a satisfying crunch, although not as crispy as the high-heat roasted breast. The meat had a more pronounced flavor compared to the no-brine methods, making it a solid choice for a classic, moist turkey breast.

High-Heat Roasted Turkey Breast: Speed and Crispy Skin

Inspired by Bon Appetit‘s butter-roasted turkey breast recipe, this method prioritizes speed and maximum skin crispiness by roasting at a high temperature.

1. Preheating to High Heat: Preheat oven to 425°F (220°C).
2. Butter and Seasoning: Pat the turkey breast dry. Rub 2 tablespoons softened butter under and over the skin. Season with salt and pepper. Place on a rack in a roasting pan.
3. Short Roasting Time: Roast for 44 to 55 minutes, until the thickest part reaches 160°F (71°C) and skin is crispy and golden.
4. Short Resting Time: Let rest for just 10 minutes before slicing.

The high-heat roasting method delivered the crispiest, darkest skin, most closely resembling a traditional Thanksgiving turkey. The meat was surprisingly juicy immediately after cooking, but it tended to dry out slightly faster compared to the lower-heat methods. If crispy skin is your top priority and time is limited, this method is an excellent choice.

Choosing Your Perfect Turkey Cooking Method

So, after all the testing, what is the best way to cook a turkey breast? The answer, as often is the case, depends on your priorities.

• For Unmatched Tenderness and Unique Texture: Sous vide followed by skin crisping is the winner. It requires special equipment but delivers incredibly tender meat.
• For Deep Flavor and a Touch of Sweetness: The Torrisi method with its wet brine and roasted garlic-honey glaze is exceptional, although more involved.
• For a Classic, Moist, and Flavorful Turkey Breast: Wet brining combined with roasting is a reliable and traditional approach.
• For Good Balance of Moisture and Crispy Skin (and Less Planning): Dry brining offers enhanced results without being overly complicated.
• For Simplicity and Speed: Roasting without brining is a straightforward method that still yields a juicy and satisfying turkey breast.
• For Ultimate Crispy Skin in a Hurry: High-heat roasting is the fastest route to achieving deeply browned and crispy skin.

[Image of sliced roasted turkey breast on a platter]![]()

Ultimately, each method offers a delicious way to cook a turkey breast. Consider what aspects are most important to you – tenderness, flavor complexity, crispiness, or speed – and choose the method that best aligns with your preferences and available time. No matter which technique you choose, mastering How To Cook A Turkey breast opens up a world of delicious possibilities, perfect for holidays, smaller gatherings, or even a satisfying weeknight meal.

This article was originally published in 2020 and updated in 2021. What’s your favorite method for cooking a turkey breast? Share your thoughts in the comments below!