Here's everything worth knowing about turkey breast and how to pick it, what it is, how to store it, and what to use instead, plus 125 recipes to cook tonight.
Turkey breast is the lean white-meat cut from the front of the bird, the part most people picture when they think of turkey. It is mild and high in protein with very little fat, which makes it a weeknight favorite and the single easiest piece of turkey to ruin.
The lack of fat is the whole story. There is almost nothing inside the muscle to keep it moist, so the gap between just-right and dry-as-chalk is narrow.
Cook it with that in mind and it rewards you. Ignore it and you get sawdust.
A whole bone-in breast is two breast halves still on the breastbone, often 4 to 8 pounds (1.8 to 3.6 kg). It roasts beautifully for a small holiday meal without committing you to a whole bird.
A boneless breast roast is the same meat tied into a tidy cylinder, faster to cook and dead simple to carve. Cutlets are thin slices, sometimes pounded flat, built for the skillet.
Then there is the deli case, where cooked turkey breast is sliced thin for sandwiches. That is a different animal from the raw roast and shows up across the smoked and sliced turkey pages.
For a whole bone-in breast, roast at 325°F (165°C) and pull it the instant the thickest part reads 165°F (74°C), usually around 1½ to 2¼ hours depending on size. Rest it 15 to 20 minutes before slicing so the juices redistribute.
A brine buys you a real margin for error. An overnight soak in salted water, or a dry-salt rub left uncovered in the fridge, keeps the meat juicy even if you drift a few degrees past done. For a lean breast this is the difference-maker.
Cutlets are a different game: hot and fast. Dredge and pan-fry them like the Fried Turkey Cutlets, two or three minutes a side, and they are done. Strips and chunks take well to the grill and the stir-fry, as in Turkey & Broccoli Stir-Fry.
A whole breast also loves being stuffed and rolled. Butterfly it open, lay in a filling and tie it, the way Stuffed Turkey Breast with Dijon Sauce and Herb-Rubbed Turkey Breast with Fig & Apricot Stuffing both do.
Mild meat wants assertive company. Turkey breast plays well with woody herbs like sage and rosemary, and with mustard and lemon. Best of all is sweet-tart fruit like apple, fig, and cranberry, which cuts straight through its leanness.
The number one mistake is cooking past 165°F (74°C). The second is skipping the rest, which dumps the juices onto the cutting board instead of keeping them in the meat.
The third is roasting a fridge-cold breast, which cooks unevenly; let it sit out 30 to 45 minutes first.
Chicken breast is the natural swap and behaves almost the same: same leanness, same tendency to dry out, similar cook times. Use it one for one.
Boneless pork loin or a pork tenderloin works for a roast where you want a heartier, slightly richer result. For sandwiches and quick sautes, chicken cutlets or thin-sliced pork loin both stand in cleanly.
Pick a breast that looks plump and feels cold and firm, with skin that is unbroken if it has skin. Avoid any package with a lot of pooled liquid, a sign it has been sitting.
Raw turkey breast keeps 1 to 2 days in the coldest part of the fridge and freezes well for up to 9 months. Thaw a frozen breast in the fridge, roughly 24 hours per 4 to 5 pounds (1.8 to 2.3 kg), never on the counter.
Once cooked, it holds 3 to 4 days refrigerated. Slice only what you need and keep the rest in one piece, since a whole roast dries out far slower than loose slices.
Specific kinds of turkey breast and the recipes that use them.
Smoked turkey breast is turkey breast that has been cured and slow-smoked, then sold fully cooked and ready to eat. It comes two ways: thin deli slices for sandwiches, and whole or half breasts you slice yourself.
Either way the work is done, so it is a flavor ingredient more than something you cook.
The smoking gives it a deep, savory edge that plain roast turkey lacks, along with a firmer, sliceable texture and a rosy tint near the surface from the cure.
Where to find turkey breast: Turkey breast is usually found in the poultry section or aisle of the grocery store or supermarket.
Food group: Turkey breast is a member of the Sausages and Luncheon Meats US Department of Agriculture nutritional food group.
| Amount | Weight |
|---|---|
| 1 serving | 28 grams |
There are 146 recipes using and its varieties.
Turkey Scallopini and Squash Ravioli with Cranberry Brown Butter recipe
Quick and easy way of using up leftover turkey. Turkey, topped with sauerkraut and melted swiss cheese.
Herb-roasted turkey breast rubbed with rosemary, sage, thyme, and marjoram under the skin, with onion and garlic tucked into the neck cavity. A simple low-fat holiday main with crisp golden skin.
Asian turkey burgers mix lean ground turkey with hoisin, ginger, scallions, and crunchy water chestnuts, then grill them juicy and golden. A heart-healthy, flavor-packed alternative to the beef burger.
Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.
Grilled turkey kabobs threaded with cherry tomatoes, mushrooms, zucchini, and bell pepper, marinated in a tangy chili-lemon glaze. Lean, low-calorie, and ready for the grill.
Ham and turkey hash with sweet potato, apple, and red bell pepper, blanketed in a peppery cheddar cheese sauce and broiled bubbly. Great leftover ham rescue.
Fresh vegetable turkey salad: marinated cherry tomatoes, mushrooms, zucchini, olives, and peppers over crisp greens, topped with turkey strips and cheddar. High-protein, low-carb.
Cubed turkey breast browned with McIntosh apples, baked potato, onions, and a splash of apple cider with crushed fennel seeds. This one-pan fall hash is lean, naturally sweet, and on the table in 30 minutes.
Roasted turkey breast basted with orange juice concentrate, served with a homemade orange-blackberry relish thickened with brown sugar and cornstarch. A stunning, fruity holiday centerpiece that feeds 15.
I normally eat three to four times as much as other family members at a sitting, but since we usually have guests over on Thanksgiving, I have to pretend my stomach isn't a bottomless pit and eat the average amount. Afterwards, though, I always sneak in and make myself a few (yes, plural) of these sandwiches, inspired by the thanksgiving sandwich Ross made in an episode of Friends once.
Savory mini corn muffins topped with smoked turkey and cranberry relish make elegant two-bite appetizers for holiday entertaining.
Messy Fredericks pile shredded ham and turkey in a sweet-spiced barbecue sauce onto toasted hamburger buns with melty cheese. A weeknight family sandwich that feeds six in 30 minutes.
Turkey and cranberry chili: a sweet-tart cranberry-vinegar base braised with turkey until it shreds into a rich, fall-spiced chili. Served with warm tortillas and sour cream. A festive twist on turkey chili.
Turkey breast strips tossed in honey, soy, and garlic, then wok-seared with broccoli and red peppers and served over brown rice. This low-fat, 20-minute stir-fry is a weeknight winner for healthy eating without sacrificing flavor.
Flour-dusted turkey breast slices pan-fried in butter until golden, finished with toasted almonds and a bright lemon pan sauce. An elegant 30-minute dish inspired by classic French amandine.
Turkey breast roasted in an oven bag with turkey gravy mix and quartered onions that baste the meat as it cooks. This foolproof method produces juicy, slice-ready turkey with homemade-tasting gravy in about 2 hours.
Boneless turkey breast butterflied, stuffed with a spinach-mushroom brown rice dressing seasoned with basil and savory, then rolled jellyroll-style and roasted. Every slice reveals a beautiful green and white spiral.
Grilled turkey breast slices topped with a vibrant mango, strawberry, and kiwi salsa brightened with lime juice, ginger, and red onion. This fresh, colorful summer dinner is light, fruity, and ready in under an hour.
Turkey breast with mushrooms, snow peas, carrots, and scallions in a ginger-soy sauce, all made in the microwave and served over brown rice with toasted almonds. A 30-minute stir-fry without ever firing up the stove.
A quick smoked turkey bagel sandwich layered with cheddar cheese and green pepper, wrapped in wax paper and warmed in the microwave. Lunch-ready in under 10 minutes.
Stuffed red and yellow bell peppers filled with ground turkey, rice, navy beans, and a spiced picante tomato sauce. A low-fat dinner with real depth - Madeira deglazes the wok, fennel and rosemary do the heavy lifting.
Lean turkey chili simmered with kidney beans, crushed tomatoes, bell peppers, and a cilantro-laced chili blend. A leaner, lighter spin on the classic stovetop chili that holds up to weeknight cravings.
Lean grilled burgers made with a blend of extra-lean beef, ground turkey, and cracked wheat on whole wheat buns. High-protein, lower-fat, and ready to grill or broil in 30 minutes.
Grilled tandoori turkey kabobs rubbed with cumin, cinnamon, and cayenne, served in warm pita with cool cucumber-mint raita. A lean, flavor-packed dinner in under 30 minutes.
Grilled turkey spears thread cubed turkey breast, lime slices, pepperoni, and corn onto skewers, glazed with chili-lime oil and served with three dipping sauces: curry-banana, blue cheese-yogurt, and cranberry-horseradish.
Crustless rice and turkey quiche with tomato, green pepper, basil, and reduced-fat cheddar. Uses egg substitute and skim milk for a lighter take on quiche. Great for using leftover turkey and rice.
Turkey nachos layer seasoned refried beans, cumin-spiced turkey with green chilies, and melted Monterey Jack over crisp corn chips. A clever way to use leftover holiday turkey.
Turkey roulade stuffed with foie gras, wrapped in savoy cabbage, and steamed. Served with a sauterne-cherry reduction sauce and crispy sweet potato frites.
Turkey breasts, bell pepper, chickpeas and tomato sauce make this delicious yet nutritious meal.
Garden turkey and brown rice salad with toasted wheat germ, celery, carrots, and a light Italian-lemon dressing. A healthy no-cook meal salad ready in 10 minutes.
Turkey fajitas swap lean turkey cutlets for chicken or beef, then pile sizzled bell peppers, lettuce, and salsa onto warm flour tortillas. Weeknight Tex-Mex in 40 minutes.
French country potato salad with turkey strips, green beans, and fresh herbs, drizzled with Italian dressing. A warm, lighter take on potato salad.
Turkey chili with dried black beans, a whole browned turkey breast simmered and shredded, and hand-toasted cumin seeds. A from-scratch, slow-simmered chili with deep flavor.
Hot turkey sandwiches on Italian bread with a Monterey Jack cheese sauce, sliced tomatoes, and sauteed onions. Made entirely in the microwave in about 30 minutes.
Scalloped turkey and cauliflower baked in a light turkey stock gravy. A low-calorie main dish that puts leftover turkey to good use.
Polpettone di tacchino: Italian rolled turkey roast stuffed with ground turkey, bread crumbs, pistachios, and herbs, then braised with white wine, sage, and rosemary. Elegant Sunday Italian dinner with a pinwheel cross-section.
Turkey breast stuffed with a warm spiced fruit filling of dates, dried apricots, and walnuts with cinnamon, ginger, nutmeg, and cloves. An elegant holiday roast.
Spicy-sweet appetizer bites with picante sauce and honey glaze over chicken, turkey, shrimp, or smoked sausage. A two-ingredient sauce that works as a party appetizer served with toothpicks.
Turkey steaks with Sausalito salsa: quick pan-seared turkey breast topped with a bright orange, tomato, green chili, and cilantro salsa. California-inspired dinner in 25 minutes.
Grilled mustard turkey cutlets broiled with a tangy Dijon, mayo, and lemon juice coating. Ready in 15 minutes for a quick, lean weeknight dinner with golden, crispy edges.
Sesame turkey and broccoli stir-fry with garlic, green onions, and soy sauce, served over shredded lettuce and topped with toasted sesame seeds. Light, lean, and ready in 30 minutes.
Reach for the sky with this scrumptious dish made with turkey breast, tomato sauce and oyster crackers.
Healthy turkey burgers bulked up with sauteed onion, celery, and garlic, bound with cracker crumbs and egg white. Low-fat, water-sauteed vegetables keep the patties moist without added oil.
Turkey scaloppine with green peas in a white wine and pureed tomato sauce with sage. A light, quick Italian-style turkey breast dinner ready in 30 minutes.
Cranapple juice-marinated turkey breast glazed with honey and seasoned with rosemary and basil. A fruity brine delivers juicy, flavorful meat with a gorgeous checkered herb crust.
One-skillet turkey mac with ground turkey, elbow macaroni, tomato sauce, and chunky salsa that all cook together in 30 minutes. Low-fat, high-protein, and the pasta cooks right in the sauce.
Lime-marinated grilled turkey breast pounded thin and served with fresh tomato-cilantro-jalapeno salsa. A lean, Southwestern-style main dish that grills in under 15 minutes.
Plum-teri turkey breast glazed with a sweet-savoury mix of teriyaki, plum jam, sherry, and garlic. Roasted hot-then-low for tender meat and a lacquered, fruit-forward crust.
Pan-fried turkey breast cutlets pounded thin and dredged in seasoned flour, cooked in butter until golden. A simple, 30-minute protein-forward dinner that works as a base for gravy, lemon sauce, or sandwiches.
