08 Jan Roasted Turkey Breast
So, I know some people think of roasting a turkey breast as difficult and time-consuming. I thought the same thing, but I decided I wanted to try it because I felt like it would taste fresher and I could flavor it with seasoning however I chose. Turns out, I was very wrong about roasting a turkey breast, it isn’t nearly as difficult as you may think. It does take some time, but that is just the time that is needed in the oven. As long as you aren’t planning to go anywhere for two hours or so, it really won’t have any impact on you. I use Kroger’s Private Selection brand of frozen, boneless turkey breast because they are prebrined, if there is no Private Selection, I use Butterball. I put it in the fridge to thaw for 24 hours, then cut the plastic packaging off. The breast is wrapped in a rope-like netting which you leave on. You will need to pre-heat your oven to 350 degrees. Spray the breast all the way around with a little cooking spray and place in a roasting pan. Let it cook until the internal temperature is 170 degrees which you can check yourself with a meat thermometer or, if you get the Private Selection brands as I do, it has a pop-up tab inserted into the breast the pops up when it has thoroughly cooked. Remove the breast from the oven and let sit/rest for 15 minutes, then cut the netting off and slice however you prefer.
We slice it pretty thin and either eat it as a stand-alone entree or as a sandwich meat. I haven’t gotten adventurous enough to try brining and basting my own turkey breast, but when I decide to give it a try, you will be the first to know! By the way, that may never happen. 🙂
You can also put the turkey breast in a crockpot with 1 cup of water. Put the temp on high and cook until internal temp is 170 degrees. With my crockpot it usually takes about 2.5 hours.