Published : 3. November 2020 – Modified : 3. November 2020. Laura – This position may contain references to member organisations.
This oven-roasted turkey breast tastes so good! It’s festive enough for the holidays, especially if served with the best apple sausage filling, but it’s also easy enough to make it any time of the year if you feel like roasting turkey.
I knew Thanksgiving dinner would be smaller this year. I know you can do it too! You don’t want to miss your favourite holiday, but this year you can cook for less people, so this recipe is for you!
Turkey is one of my specialties. I have a few tips and trips that will help you get the tastiest, juiciest and driest turkey ever. You can use these methods on a whole turkey, as in my Spatcheck-Turkey recipe, or on this reduced roast turkey breast recipe.
What you like about this recipe
- Take it easy. Take it easy: This recipe for turkey breast is very simple. If you follow the instructions, you can’t mess it up.
- Juicy and fragrant: This turkey is super fluffy and has a ton of taste. I’ll show you how to make sure you don’t get a dry, tasteless turkey on Thanksgiving. Nobody wants that.
- The best sausage recipe.
This recipe is a reduced version of my original Spatchcock Turkey recipe. I hope you understand that this makes you feel like a harvest festival without having to prepare so much food. If you cook for less people like me this year, you’ll love it!
Furnace Roast turkey breast Ingredients
- Turkey. For this recipe I used a bone in a full turkey breast. You can also use a boneless turkey breast or even a small turkey, which usually weighs about 8 pounds. Normally I expect about 6 ounces of turkey per person.
- Rub dry. I usually use the drying method for my turkey. I figured it was the best way to make sure my turkey is super juicy. In the recipe sheet you will find a complete list of ingredients for dry grinding. You can also use the grater you bought if you have a favorite.
Ingredients for Apple sausage Topping Recipe
For this reduced version I use a half recipe of my original sausage recipe. In this recipe you roast the turkey on the stuffing and the turkey drops give it extra flavour. I don’t like my stuffed porridge, so this recipe looks like fried panzanella. It’s delicious. The bread is soft, but also a bit crispy! Yum !!!!
- The bread. I use yeast. I like yeast from the seeds of the Watsonville Bakery. But you can use any artisan bread for this recipe. Or, if you don’t want to worry about fresh bread, use high quality packaged bread crumbs.
- Sausages. I usually use Jimmy Dean’s sausage. For a few years I can’t find them, then I use the breakfast sausage and add the extra dried sausage.
- Vegetables. Celery, carrots, onions, apples (optional).
- Brood. You can use turkey stock, chicken stock or even vegetables for this recipe.
You need kitchen utensils.
- Frying pan with grid or heavy press mould for cooking and metal grid for baking.
- Probe Thermometer : If you can afford it, buy one that you can check while cooking.
My two favorite probe thermometers [go to recipe steps]
I’m on my way out, so feel free to skip that part.
I’m only here for a minute because I really believe that controlling the internal temperature of your turkey is the only way to make sure it’s perfectly cooked. A lot of people ask me how to tell when the turkey is ready.
Without a thermometer you just wonder if your turkey is perfect. Nobody wants to stand in the kitchen for hours to find less than a perfectly cooked Thanksgiving turkey.
Exclusion of liability : I’m a member of Thermoworks; if you order through these links, I deserve a small commission.
I only advertise products that I own and love. Because I’m a technician, I love these thermometers. I sincerely believe it’s very important to have a good thermometer in the kitchen.
Signals for thermal systems
This multi-probe thermometer is announced as a grill alarm. This is the serious Cadillac of all thermometers. I use this multi-sensor thermometer constantly in my kitchen and also for grilling and smoking. It is equipped with several probes so that you can not only control the temperature of your oven, but also the breast and hips of the turkey. It has many applications. I also love the mobile application feature!
Alarm for cookThermal system
The timer is a single sensor thermometer. It’s beautiful, there are a lot of beautiful colors coming in and just like signals. It has just a simple probe, and if that’s all you need, then this probe thermometer is an excellent choice.
Step 1 – Start dry-cleaning the turkey.
This recipe contains dried turkey breast with brine. Start by preparing the dry friction and then let the turkey breast dry in the refrigerator or freezer for one to four days.
I dried turkey salt for four days. I know it might seem strange if you haven’t dried anything. But let me assure you, you won’t be disappointed in the outcome.
How does dry salting work?
Rub the whole turkey generously with salt and spices inside and out. Place the turkey on a metal stand on a pallet with heavy metal edges.
Put the turkey in the fridge, open or covered with foil.
How Magic Works!
I would say that dry brine is magical, but actually it’s just a little culinary science.
For the next 4 days, the moisture in the turkey will attract a mixture of salt and spices. As the concentration of salt and water approaches equilibrium, the salt removes the extra water from the turkey. The result is a perfect balance of water in the turkey meat, which is filled with all the herbs you have grated. Magic? Well, it really tastes like magic.
Do I need to dry the brine for 4 days?
No, you can soak even dry brine as little as a night. The full four days are ideal, but if you don’t have a second fridge, you may have to use a lot of the fridges in the house during the holidays.
The second possibility is to use the fridge as a dry brine station with a bag of ice in it.
How to cook a turkey breast
My two favorite ways to cook turkey breast are either roasting it in the oven, as in this recipe, or grilling it. Barbecuing with a turkey on the barbecue on Thanksgiving is great because it completely frees up the oven for other things and the kitchen is less messy, which is always a bonus.
Roasted Turkey Oven Instructions
When you’re ready to cook, I like to set my turkey to room temperature. But you don’t have to. You can take it straight from the fridge to the oven.
If you use a probe thermometer, you will know exactly when your turkey breast temperature has reached 160℉.
- Preheat the oven at 450℉.
- Prepare the sausage filling if you want to use it here and place it on the edge of the heavy baking tray.
- Place a grid for cooking on the baking and filling plate.
- Put your dry, horny turkey breast on it.
- Grid 10 minutes on 450℉ and then lower the oven temperature on 350℉.
- Warm until the temperature of the turkey breast drops 160℉.
- Take the turkey out of the oven and cover it with aluminium foil. Let the turkey breast rest for at least 10 minutes before cutting.
Instructions for roast turkeys
When I grill the turkey, I prepare the stuffing in the casserole and cook it in the oven.
- Use indirect heat for grilled turkey breasts.
- Build a hot fire and make sure your grill 450℉.
- Place the turkey breast on indirect heat and grill until the inside temperature has been absorbed 160℉.
- Remove the turkey from the fire, cover it and let it rest for 10 minutes before putting it on.
Frequently asked questions and expert advice
How long does it take to produce a turkey breast?
The preparation time of the turkey breast depends on the size of the turkey breast. On average, a turkey breast in a pack cooks 15 to 20 minutes per kilo.
How do you prevent a turkey breast from drying out?
How do you say the turkey breast is ready?
Can you just buy a turkey breast?
What should I serve for Turkey for Thanksgiving
Best Thanksgiving-Dessert Ideas
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Thanksgiving Turkey Breast Chest Recipe
The processing of the dried meat makes this turkey breast very moist and tasty. This smaller version of the Thanksgiving turkey is ideal if you are planning a smaller Thanksgiving dinner.
Cooking time 30 minutes
Cooking time 1 hour 20 min.
Dry brine time 4 d
Total duration 1 hour 50 minutes
Dinner with dishes, parties, main course…
The American kitchen
Calories 278.59 kcal
How to dry turkey breast in brine
- Desiccator. Prepare a herbal mixture in a coffee grinder or pestle solution four days before serving. Never mind.
- Season. Rub the spiced salt on both sides of the turkey breast.
- Dry brine in the fridge. Place the turkey breast on a half-sided frying pan lined with parchment paper. Store in a cool place for up to 4 days after opening. You can also use the refrigerator for this step if you don’t have room in the fridge.
Indian Breast Furnace
- Preheat up. Set the oven temperature at 425℉.
- Stand by. Place the turkey on a wire rack over half a plate (to catch drops).
- Roasting in the oven. Turkey breast for 30 minutes on 425℉. Reduce the temperature on 350℉. Keep baking until the thickest part of your chest is 160℉, about 40-50 minutes.
- Silence! Silence! Silence! Silence! Silence! Silence! Silence! Remove the turkey from the oven and let it rest for 30 minutes before slicing. The internal temperature will rise to 165℉.
- Make your fire. They’re going to cook the turkey on an indirect fire. Light a fire or heat a gas barbecue on one side.
- Barbecue. Place the turkey on the grill and cook until it reaches a temperature of 160°F.
- Silence! Silence! Silence! Silence! Silence! Silence! Silence! Remove the turkey breast from the grill, cover with aluminium foil and let it rest for 30 minutes before cutting.
How to prepare a sausage filling
- Brown. Brown the sausage in a large, heavy frying pan, for example in cast iron.
- Add a Mirepux. Add the vegetables and sage and season with the sauce until the vegetables are fragrant and tender.
- Add the bread cubes. If you use fresh bread, you can dry the bread cubes for 30 to 60 minutes in an oven heated to 200°F. You can also use wrapped bread cubes.
- Add the stock to the filling mixture. You can add some more or less dependent stock to the two
The preparation time for work is only 30 minutes, but leave this turkey in the fridge for a maximum of 4 days.
Calories: 278.59 kcal Carbohydrates: 1.26gProtein: 41.99gVat: 11.06gSaturated fat: 2.85gCholesterol: 139.13mgSodium: 2658.59mgFibre: 0.41gSugar: 0.12gCalcium: 31.3mgIron: 2.01mg
Dry pickle stick, herbal mop, turkey.
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