Not only for Thanksgiving, turkey recipes are one of the most adored food recipes across the world. There are different ways of cooking turkey breasts that add in to the taste and nutrition of the various recipes, like salads, stir fries, sandwiches, cutlets, and many other food recipes made using a turkey. For how long turkey breast needs to be cooked basically depends on two basic things, namely, the cooking method and size of the turkey breast.
There are a few other 'minor' factors that affect the time taken for cooking turkey breast. They are the meat-bone ratio (a boneless turkey breast will surely take less time to cook than its counter part) and marinade that is used, which also affects the cooking time, as a heavy marination would take more time than that of the other.
In a Crock Pot
- Celery ribs (sliced), 2
- Big onion (cut into 4 pieces), 1
- Carrot (sliced), 1
- Fresh turkey breast (with bone and partial skin), 1.5 lb.
- Turkey stock, 2 cups
- Extra virgin olive oil, 1 tbsp.
- Arrowroot starch, 4 tsp.
- Dried thyme, 1 tsp.
- Dried sage, 1 tsp.
- Pepper and salt to taste
- Rub dried thyme and dried sage all over on the turkey breast.
- Heat the olive oil in a skillet and brown the breast in it for about 5 minutes on each side.
- Place the cooked turkey in the crock pot and then add all the vegetables and strained turkey stock (you can also use chicken stock or water as well).
- Bring the mixture to a boil and heat it until the stock gets reduced to about one-fourth of its original quantity.
- Add some pepper and salt into the mixture.
- Take 2 tablespoons of water and mix arrowroot starch in it (avoid clots). Pour this in the mixture present in the crock pot. Stir the mixture until the starch gets combined in it.
- Cook until the temperature in the thickest part of the meat comes to around 165ºF.
- When placed on medium to high heat, it can take somewhere around 2 hours and 45 minutes, and when cooked on lower heat, it will require about 5 to 6 hours.
- Preheat the oven to about 325ºF and place the turkey breast (in a baking pan, of course) with the skin side up and roast it for an hour.
- Insert a meat thermometer in the thickest part of the turkey breast (just make sure that it doesn't touch the bone).
- Next, mix the melted butter, salt, bell pepper, dry white wine, chopped garlic, and thyme.
- Brush half of this mixture on the roasted turkey and roast it for half an hour more.
- Brush in the remaining butter mixture and cook the turkey for about an hour more or until the thermometer reads 180ºF.
- Settle the roasted turkey breast for 15 minutes at room temperature and gather the meat dripping in a pan.
- Add water if necessary so that the quantity of the dripping comes to approximately 2 cups.
- Heat the pan and add the arrowroot and water mixture to it.
- Stir it for a minute and let it boil for a minute as well. Serve this soup with the roasted turkey breast and start to gobble!
- Preheat the oven at 320ºF and sprinkle some bell pepper and salt on the cleaned turkey breast.
- Sprinkle the flour on the bottom of the bag and place the turkey breast, chopped onion, and chopped celery on it.
- Seal the bag and make a small hole in it with help of a fork.
- Bake this bag in the preheated oven for about 3 to 3½ hours.
- You may also like to brush the turkey with butter first before putting the pepper and salt.