Seasoned Roast Turkey Breast Boneless Recipe (2024)

FAQs

How long do you cook a Perdue seasoned boneless turkey breast roast? ›

Remove breast from printed bag. Wrap breast in foil and place in pan. Convection oven - 325 F oven for 1 hour or until internal temperature of 141 F is reached. Conventional oven - 350 F oven for 1 hour or until internal temperature of 141 F is reached.

Do you season your bird at least a day ahead of cooking? I can't emphasize enough how much the simple, foundational practice of pre-seasoning almost any protein delivers deeper flavor and juicier results than a sprinkling of salt just before cooking.

Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil; it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.

Since you're having to open the oven every time you do it, basting too often can slow down the cook time, so try waiting till the end. You'll still get golden brown skin and delicious flavor!

Roast uncovered according to Cooking Schedule or until meat thermometer in thickest part of breast reaches 170° F. If breast is stuffed, center of stuffing should be 165° F. Let breast stand for 10 minutes before carving.

Cover the turkey to prevent over-browning.

If the skin over the breast meat begins to brown too darkly toward the end of cooking, cover it with aluminum foil to prevent scorching.

Brining turkey breast before cooking ensures the meat stays moist and doesn't dry out while roasting. Brining imparts some taste, but for maximum flavor, marinate your turkey instead of (or in addition to) brining. Brining works best with fresh turkeys. If your turkey is frozen, thaw it before brining.

Duck fat is wonderful for this, and it fortifies the poultry flavors, but unsalted butter works well, too. You really don't need to baste the meat with more fat as it cooks. A combination of low-heat and high-heat roasting helps render then crisp the skin.

Should you roast a turkey covered or uncovered? ›

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

Oven-Roasted Turkey

We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.

It doesn't matter if you're roasting, frying, or smoking your turkey, there's no need to give it a rinse unless you've brined it (more on that below). Cooking the turkey kills any bacteria, but washing a turkey before you cook it opens the door to dangerous cross contamination.

The United States Department of Agriculture advises to cook a whole turkey breast side up during the entire cooking time. Turning over a large, hot bird can be dangerous and it's very easy to tear the skin, making the finished product less attractive.

Always check doneness with a meat thermometer inserted into the thickest part of the breast. Start checking temperature after 2 hours. Remove from oven when internal temperature reaches 165°F.

If a meat thermometer is not available, pinch the thick muscle of the drumstick or the breast between cloth- or paper towel-protected fingers. The meat should feel soft and the leg will move easily when twisted.

Place pan or baking dish with Oven ready Roaster (still in cooking bag) on lower shelf of oven and roast for approximately 2 hours 10 minutes (130 minutes) until a meat thermometer registers an internal temperature of 180°F in the breast.

A lower temperature would increase your cooking time and a higher temperature will cook the meat faster. Also bear in mind that bone-in turkey breast takes longer to cook than boneless.