How to cook a delectable turkey breast at any time of the year

Many heads of houses are wondering how to cook a chest of Turkey that is really delectable and you will be pleased to the most demanding palace for a holiday dinner or just for a good meal at any time of the year. All whole turkey takes more time, an oven space and can be a pain even while serving, although a golden well, all Turkey is a beautiful culinary artwork. But a golden turkey chest, seasoned and well presented can compete with traditional Turkey at any time of the year. It may seem simple enough to cook a delicious turkey chest, but you would be surprising at home cooks that have a difficult time producing a good turkey chest at the dinner table that is not too dry and not too difficult . Here are some signs on how to cook a turkey chest for any occasion of the year.

1. Choose a breast of Turkey

Do not forget that a good end product starts with the right selection of meat, then when you go to your butcher shop or corner grocery, be sure to check the date of the sales, the size of the selection and the packaging . If you have the chance to buy a chest of Turkey a butcher who has just cut off the meat, you are ahead of the kitchen game.

If you select a section from the grocery cooler box, check if the date is two or three days before expiration. Sometimes it is better not to buy a cup where the date is out of your purchase, even if cheaper. In addition, Big is not always better, so it’s best to choose a medium-sized turkey breast if possible and that the skin is still intact that will help produce a selection of moisture after cooking.

2. Preparation of meat selection

When you get the cut home and you are ready to prepare it, remove it from the wrapping and wash it thoroughly with fresh water. This will eliminate any bones and debris that can be trapped under the skin or in the crevices of the cut. Dry with a paper towel so that it does not drop when picked up. Also, be careful not to clean wherever the meat has touched the counter or the well so as to prevent bacterial disease that can be disseminated from uncooked poultry.


Preheat your oven to 350 degrees while preparing meat for cooking. Once you have washed and patting dry the selection of the meat, put it on a double layered tin sheet tray, almost twice the size of the selection. Make sure you use twice as long leaf sections so you will have enough length to wrap the meat when it’s time to cook. After positioning the selection, salt and pepper from the top of the turkey’s chest. Remember that you need enough seasoning to savor all the cutting of meat. No need to enter the underside.

In addition, an excellent seasoning for Turkey’s breasts is the addition of a wide amount of curry on the top of the meat. If you prefer a poultry seasoning mark, it will also be enough, but curry adds a very tasty taste to the cooked turkey. Wrap the meat with the tin sheet and tap the edges so that the steam does not escape.

Cook in your oven for about 1 and 1/2 to 2 hours depending on the size of the turkey’s chest. Moderate cuts will usually be performed in 1 and 1/2 hour. Test the old way by plunging a fork into the meat. If the meat separated easily, it is done. If it has some resistance, you may need to add additional 30 minutes to your cooking time. Of course, if you want to be sure it’s done, do the taste test!

After cooking your turkey chest, you can ewe the poultry juice to use in a sauce or joke. Let the cooked meat sit for about 30 minutes before cutting because it allows it to cool and close a little for easy sculpture. Learn how to cook a Turkish chest is very easy and offers a simple way to serve this favorite meat all year round.

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