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Maple & Herbed Turkey Breast

Serves 6

SKCC

Turkey is the dish that is the most intimidating to home cooks, likely because of the pressure. A turkey is sort of like a big chicken. You got this!

Turkey Tips

1. Buy an instant-read meat thermometer: The number one tip to making turkey foolproof is to get a reliable instant read thermometer. It is a small investment you will use time and time again. Whole chickens, steaks, it will give you much more peace of mind. We have this one from Amazon.

2. 165 degrees F is your magic number: Start checking the temp 30 minutes before you think the turkey will be done (after 1 hour and 30 minutes) Some ovens run hot and some cold. Stick the thermometer in the thickest part of the breast, careful not to hit bone, and hold it there while the numbers keep climbing. Once the turkey has hit 165 degrees F pull it from the oven. If you are cooking thighs too, wait for 170.

3. Butter Under the Skin, Oil on Top: Science! Butter is 20 percent water, so, if you cover your bird in butter, your skin will get less crisp due to the moisture. Here, we stick the butter under the skin to impart that moisture on the meat. The skin itself is glazed with maple and oil to achieve the maximum myriad reaction or brown and crispy skin.

4. Set a timer: The rule of thumb is 20 minutes per pound (ish). Since we start and end with high heat, it will take a bit less time.

5. Salt and Dry in Advance: Make sure you have the fridge space to allow your turkey to set uncovered and salted in the fridge at least 24 hours in advance of cooking your bird. This will season the meat and help the skin crisp.

6. Roast on a Baking Sheet with Wire Rack: To get the meat to cook evenly, it is helpful if the bird is elevated off the sheet or the roasting pan. This helps the air circulate and the skin get crisp, even on the bottom. If you have a roasting pan with a rack insert, that will work too.

Prep

1 hr

Cook

2 hrs

Total

3 hrs

Maple & Herbed Turkey Breast
Maple & Herbed Turkey Breast

Yum.

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