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Ina Garten Turkey Breast

The Ina Garten Turkey Breast Roasting Recipe asks for roasting the turkey breast in the oven with wine, lemon, and butter rather than preparing it in a slow cooker. Using this procedure will result in a consistently juicy turkey breast.

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Why You’ll Love This Turkey Breast Recipe:

  • This Ina Garten Turkey Breast has an abundance of flavor and is exceptionally moist and juicy.
  • It takes a little amount of time to prepare and may be cooked whenever you like.
  • There will be no waste, just slices of succulent turkey (either the white or dark flesh)!
  • The preparation of a roast turkey breast is simple, and it is quite simple to carve. Just cut it in half and savor it.
  • Excellent for a more intimate gathering or a supper with the family (and easy enough for a weeknight).
Ina Garten Turkey Breast
Ina Garten Turkey Breast

What Is Turkey Breast?

The flesh that comes from the chest of the bird is known as a turkey breast. The solitary piece of white flesh on the bird is located in this huge incision. It is more convenient to deal with and store than a full turkey, although it costs somewhat more per pound than a whole turkey would.

Where Did Turkey Breast Come From?

Wild Turkey, or Meleagris gallopavo, is the ancestor of the domesticated turkey. This species can only be found in North and South America. The indigenous people of the Americas had tamed some of these animals, and Spanish merchants introduced them to Europe and Asia in the 1500s.

Now What Type Of Turkey To Use In Turkey Breast?  

Because we are bringing our turkey (more on that below), the bird that we use for this Ina Garten roast turkey dish must be fresh and must under no circumstances be frozen. If you want to avoid getting a turkey that has been frozen and then thawed at the supermarket, make sure to check the label for the phrase “previously frozen.” Sodium solution is virtually typically injected into frozen turkeys before they are packaged for sale. This, in conjunction with bringing, will result in an excessively salty turkey.

Because these birds have either been salted or injected with broth, salt, spices, and/or other flavorings, we do not want kosher turkeys, turkeys that can baste themselves, or turkeys that have been brined in advance. If you use this kind of turkey, the finished product will not only be highly salted but also completely dried out. Maintain a sense of novelty!

What Ingredients To Make Ina Garten Turkey Breast?

  • Turkey breast: the turkey breast was used (best with bone-in and skin on)
  • Butter: it’s up to you whether you want salted or unsalted butter; I prefer salted.
  • White vinegar: always use white vinger of the same grade that you would consume (i use pinot grigio). If you choose not to use win vinger, you may use chicken stock or broth, or even just plain water, to provide moisture to the oven and the bird.
  • Garlic cloves with lemons
  • Fresh thyme: fresh sage and rosemary would also be wonderful additions to this dish (or feel free to use those instead of the thyme if you prefer)
  • Kosher salt: salt made with kosher crystals and freshly crushed black pepper

How To Make Ina Garten Turkey Breast?

  • Turn the oven up to 400 degrees Fahrenheit. After rinsing, blot the turkey breast dry with paper towels.
  •  First, carefully remove the skin from the meat of the turkey using your fingers, and then spread the butter that has been melted under the skin.
  • Put the turkey breast in a roasting pan or on a baking sheet with a rim and put it in the oven. First, drizzle the wine over the breast, and then squeeze the juice of the lemon over it. 
  • After seasoning with kosher salt and pepper, scatter cloves of garlic and thyme leaves over the surface of the wine.
  • Roast the turkey for 45-60 minutes for bone-in breasts or 30 minutes for boneless breasts, or until an instant-read thermometer put into the middle of the breast registers 150-155 degrees Fahrenheit, whichever comes first. 
  • As the turkey cooks, replenish the pan with additional wine as necessary to prevent the aromatics from being scorched.
  • Before slicing, cover with foil and let it rest for at least ten minutes; the interior temperature should reach 160 degrees Fahrenheit during this time. 
  • Reserve pan drippings for gravy if preferred.
Ina Garten Turkey Breast
Ina Garten Turkey Breast

Recipe Tips 

  • When cooking boneless turkey breasts split and boneless at 400 degrees Fahrenheit, I estimate that the cooking time will be approximately 12 minutes per pound for boneless turkey. Two cutlets weighing 1 1/2 pounds should cook for 30 minutes or until a meat thermometer registers an internal temperature of 150-155 degrees Fahrenheit.
  • When preparing a wrapped turkey breast with the skin on (that has been formed and knotted into a roast), you should allow 20 minutes of cooking time for every pound of turkey. When shaped into a roast, the meat is more compact and requires a longer amount of time to cook. Check the temperature every 45 minutes or so, keeping in mind that the full cooking time might take up to an hour.
  • Run a big, sharp knife along the side of the breast bone using long, steady strokes with the animal’s breast bone as a guide. Use a sawing motion if you are cutting with a knife that has serrations.
  • Continue following the bone down the board until you reach the bottom.
  • Bring your knife around to the front and connect the cut you started at the top of the breast bone with the one you just made.
  • Reduce the size of the ribs. Continue to follow it around until it connects with the bottom of the initial breast bone cut. Follow it down until it reaches the bottom.
  • Slice the meat once you have removed it from the bone. On the other side, perform identical actions.

How Long Does It Take To Cook A Turkey Breast?

For this dish, you may make use of either a whole turkey breast or a turkey breast cut in half. The recipe calls for half of a breast, but if you want to use an entire breast, all you need to do is increase the amount of herb butter by 50 percent, and then you’ll be good to go. In the oven, a bone-in turkey breast will typically require around 20 minutes of cooking time for every pound.

How Do You Know When Turkey Breast Is Done?

When a thermometer put into the thickest section of the turkey breast reads 165 degrees Fahrenheit, your turkey breast is ready to be served. If you cook your meat to temperatures higher than 165 degrees Fahrenheit, you run the danger of it being on the dry side. I can keep a close eye on the temperature of the turkey thanks to the probe of an oven-safe thermometer that I insert into the bird before cooking it. In addition to this, after you remove the turkey from the oven, the cooking process will not be complete. When the internal temperature of your turkey reaches around 160 degrees Fahrenheit, remove it from the oven and tent it with aluminum foil for five to ten minutes, or until it reaches 165 degrees.

What Turkey Size Will Feed Your Crowd? 

The rule of thumb is 1 and a half pounds for each individual. To feed eight people, you will need a turkey that weighs 1/2 pounds. Several factors might affect this estimate, like the presence of children and people who have large or modest appetites, but in general, if you intend on serving 1.5 pounds per person, you should be fine.

What Can I Prepare Ina Garten Turkey Breast Ahead Of Time?

To prepare a turkey, roast it for many hours, let it rest, and then carve it requires a significant investment of both time and focus. You can make all of that in advance, put it in the refrigerator for one to three days, and then all you have to do to prepare your turkey dinner is heat it up when it’s time to serve it.

What To Serve With Ina Garten Turkey Breast?

Ina Garten Turkey Breast
Ina Garten Turkey Breast

What Is The Difference Between A Turkey And A Turkey Breast?

The flesh that comes from the chest of the bird is known as a turkey breast. The solitary piece of white flesh on the bird is located in this huge incision. It is more convenient to deal with and store than a full turkey, although it costs somewhat more per pound than a whole turkey does.

What’s The Best Turkey Breast To Buy?

  • Best Overall: Fossil Farms Whole Bird Turkey.
  • Best Fresh Turkey: Meat N’ Bone Thanksgiving Amish Turkey.
  • Best Free-Range Turkey: D’Artagnan Organic Turkey.
  • Best Heritage Turkey: Elmwood Stock Farm Organic Heritage Turkey.
  • Best Turkey Roast: Rastelli’s Oven-Ready Turkey Roast.

How Long does Ina Garten Turkey Breast Last In The Fridge?

The optimal storage time for turkey breast is between one and two days in the refrigerator, whereas the optimal storage time for leftover turkey breast is between three and four days in the refrigerator. Probably, the quality of your turkey breast has already started to decline. Even if there is no evidence of spoilage, such as an unpleasant odor or a sticky surface, there is always a possibility that harmful germs are present.

How To Freeze Ina Garten Turkey Breast?

Arrange in a single layer on a baking sheet that has been covered with parchment paper and then places in the oven. Place the baking sheet in the refrigerator for at least half an hour but no more than an hour. Place the frozen turkey in a resealable plastic bag or another container that can be used several times and has a lid that can be sealed. After placing it in a container that will keep out air, you may keep it in the freezer for up to three months.

How To Reheat Ina Garten Turkey Breast?

In The Oven:

  • Put the oven on to a temperature of 325 degrees Fahrenheit.
  • Put the Ina Garten turkey breast in a shallow pan and add a very tiny quantity of turkey stock to the pan.
  • The Ina Garten turkey should be heated for approximately 15 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit, whichever comes first. The turkey should be covered with foil.

In The Microwave:

Heat the sliced turkey from Ina Garten by placing it on a dish that is suitable for the microwave, covering it with a paper towel or a lid that is safe for the microwave, and then heating it on the reheat setting for three to five minutes. If necessary, continue to reheat the food in 30-second bursts until it is scalding hot and the temperature on the inside reaches 74 degrees Celsius, which is 165 degrees Fahrenheit.

Ina Garten Turkey Breast
Ina Garten Turkey Breast

FAQ Section

How Can You Tell If Raw Turkey Is Bad?

It is common practice to examine the “texture and fragrance” of a turkey to ascertain whether or not the bird has been spoiled. According to Hanes, the skin of the turkey may get sticky, and the stench is usually described as smelling like “rotten eggs or sulfur.”

Why My Turkey Breast Drying Out?

If you cook the turkey as a whole, by the time the legs and thighs are done, the breasts will be overdone and dry because dark flesh has more connective fibers than white meat and so takes longer to break down. To solve this problem, you should carve your turkey before you cook it.

Is Turkey Breast Healthy?

It was a wise decision to go that route. If you don’t eat the skin, turkey is low in fat, high in many different vitamins and minerals, and a fantastic source of protein, according to Champagne. “Turkey is also rich in a wide variety of minerals and vitamins.” It is an excellent source of the B-complex vitamins niacin, B6, and B12, in addition to the necessary component choline.

Turkey Breast Nutrition Facts

Amount Per Serving

  • Calories 125
  • Total Fat 1.8g
  • Saturated Fat 0.5g
  • Cholesterol 68mg
  • Sodium 84mg
  • Total Carbohydrate 0g
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 26g
  • Vitamin A 0.2%
  • Vitamin C 0%
  • Calcium 0.8%
  • Iron 3.4%

Nutrition Facts Source: Source

Ina Garten Turkey Breast

Difficulty:BeginnerPrep time: 10 minutesCook time:1 hour Rest time: 10 minutesTotal time: 1 minuteServings:4 servingsCalories:125 kcal Best Season:Available

Description

The  Ina Garten Turkey Breast Roasting Recipe asks for roasting the turkey breast in the oven with wine, lemon, and butter rather than preparing it in a slow cooker. Using this procedure will result in a consistently juicy turkey breast.

Ingredients

Instructions

  1. Turn the oven up to 400 degrees Fahrenheit. After rinsing, blot the turkey breast dry with paper towels.
  2.  First, carefully remove the skin from the meat of the turkey using your fingers, and then spread the butter that has been melted under the skin.
  3. Put the turkey breast in a roasting pan or on a baking sheet with a rim and put it in the oven. First, drizzle the wine over the breast, and then squeeze the juice of the lemon over it. 
  4. After seasoning with kosher salt and pepper, scatter cloves of garlic and thyme leaves over the surface of the wine.
  5. Roast the turkey for 45-60 minutes for bone-in breasts or 30 minutes for boneless breasts, or until an instant-read thermometer put into the middle of the breast registers 150-155 degrees Fahrenheit, whichever comes first. 
  6. As the turkey cooks, replenish the pan with additional wine as necessary to prevent the aromatics from being scorched.
  7. Before slicing, cover with foil and let it rest for at least ten minutes; the interior temperature should reach 160 degrees Fahrenheit during this time. 
  8. Reserve pan drippings for gravy if preferred.

Notes

  • When cooking boneless turkey breasts split and boneless at 400 degrees Fahrenheit, I estimate that the cooking time will be approximately 12 minutes per pound for boneless turkey. Two cutlets weighing 1 1/2 pounds should cook for 30 minutes or until a meat thermometer registers an internal temperature of 150-155 degrees Fahrenheit.
  • When preparing a wrapped turkey breast with the skin on (that has been formed and knotted into a roast), you should allow 20 minutes of cooking time for every pound of turkey. When shaped into a roast, the meat is more compact and requires a longer amount of time to cook. Check the temperature every 45 minutes or so, keeping in mind that the full cooking time might take up to an hour.
  • Run a big, sharp knife along the side of the breast bone using long, steady strokes with the animal’s breast bone as a guide. Use a sawing motion if you are cutting with a knife that has serrations.
  • Continue following the bone down the board until you reach the bottom.
  • Bring your knife around to the front and connect the cut you started at the top of the breast bone with the one you just made.
  • Reduce the size of the ribs. Continue to follow it around until it connects with the bottom of the initial breast bone cut. Follow it down until it reaches the bottom.
  • Slice the meat once you have removed it from the bone. On the other side, perform identical actions.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 125
Calories from Fat 16
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 84mg4%
Potassium 212mg7%
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 26g52%

Vitamin A 0.2%
Vitamin C 0%
Calcium 0.8%
Iron 3.4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.