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Cooking a tender, juicy Jennie-O turkey breast requires getting the right size, thawing properly, brining, roasting at the correct temperature, and resting before carving. A good size is around 3 pounds, thaw in the refrigerator for 24 hours per pound, brine for 8-16 hours, roast at 325F to an internal temperature of 165F, and let rest for 15-30 minutes. Proper handling and cooking will reward you with a flavorful, moist turkey breast for your next holiday meal.
A beautifully browned Jennie-O turkey breast that is tender, juicy, and full of flavor is the perfect centerpiece for a fantastic holiday meal. While whole turkeys get most of the glory, turkey breasts are an easy and delicious alternative. Without having to wrestle a 12+ pound bird into the oven, a turkey breast is simpler to prepare while still giving you plenty of meat for your guests. When handled with care and cooked just right, a Jennie-O turkey breast can deliver you incredibly moist, succulent meat that makes for amazing sandwiches and leftovers. Follow this guide to learn tips and techniques for selecting, preparing, cooking, carving, and serving a mouthwatering Jennie-O turkey breast.
Choosing the Right Size Turkey Breast
When selecting a Jennie-O turkey breast, size matters. For most gatherings and holiday meals, a bone-in turkey breast that weighs between 2-5 pounds is ideal. Here are some guidelines for picking the best size turkey breast for your needs:
For 2-4 People
Choose a 2 pound Jennie-O turkey breast. This provides enough meat for a intimate dinner while leaving you with leftovers.
For 4-6 People
Select a 3 pound turkey breast. This gives you enough meat for generous portions with a bit of leftovers.
For 6-10 People
Go for a 4-5 pound turkey breast. There will be plenty of meat to go around with extras for sandwiches or casseroles.
Remember to account for the bone weight when purchasing a whole bone-in breast. A 3 pound breast may only yield around 2 pounds of edible cooked meat off the bone. It’s better to get a slightly bigger breast than required than to come up short. You can always save any leftovers.
Thawing a Frozen Turkey Breast
For food safety, it’s crucial to properly thaw a frozen Jennie-O turkey breast before cooking. Never thaw a turkey at room temperature, as this allows bacteria to grow rapidly. Here are safe ways to thoroughly thaw a frozen turkey breast:
Refrigerator Thawing
This is the preferred method. Place the frozen turkey breast in a container or on a tray to catch any drips. Allow approximately 24 hours of thawing for every 1 pound of turkey. For example, a 3 pound breast would need about 3 days in the refrigerator.
Cold Water Thawing
Submerge the turkey breast in its original wrapper in cold tap water, changing the water every 30 minutes. Allow 30 minutes per pound. A 3 pound breast would need about 1.5 hours in cold water. Cook the turkey immediately after thawing.
Microwave Thawing
Use the microwave’s defrost setting to thaw for about 6 minutes per pound. Rotate and flip the breast several times. Cook it immediately after microwaving.
Be sure the turkey breast is completely thawed before cooking. Check for ice crystals or very cold spots that feel frozen. The breast should be soft and pliable when ready to cook.
Brining the Turkey Breast
Soaking the turkey breast in a saltwater brine before roasting helps ensure a flavorful, tender, and super juicy meat. The salt in the brine seasons the turkey and also helps it retain moisture. Follow this easy brine recipe:
Basic Turkey Brine
– 1 gallon water
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1 tablespoon black peppercorns
– 1 gallon heavily iced water
– 5-10 cups ice cubes
In a large pot, combine the 1 gallon room temperature water with the salt, brown sugar, and peppercorns. Stir well until the salt and sugar dissolve. Remove any skins or packaging from the turkey breast and place in the brine. Top off with the remaining gallon of iced water and add ice cubes to chill. Cover and refrigerate 8-16 hours, turning the breast occasionally.
Discard the brine after done. Rinse the breast and pat dry with paper towels before roasting.
Preparing to Roast the Turkey Breast
After thawing and brining, take the turkey out of the refrigerator about 30 minutes before roasting so it can come closer to room temperature. This helps it cook more quickly and evenly. Follow these tips before putting it in the oven:
Let It Breathe
Unwrap any packaging and remove the turkey from any plastic bags. This prevents it from steaming while cooking.
Tie the Legs Together
Use cooking twine to gently loop together and tie the legs. This helps hold the shape and improves presentation.
Pat Dry
Use paper towels to pat the skin and entire surface dry before seasoning or applying any oils or glazes.
Brush with Oil
Coat the skin all over with a thin layer of olive oil or melted butter. This aids browning and prevents the skin from drying out.
Season Generously
Season the entire breast with salt, pepper, poultry seasoning, herbs like thyme or sage, or a spicy rub. Get seasoning under the skin whenever possible.
Roasting the Turkey Breast to Perfection
Roasting uncovered in the oven is the easiest and most flavorful way to cook your Jennie-O turkey breast. Use these guidelines for perfect results:
Heat the Oven
Preheat the oven to 325°F. This moderate temperature prevents the turkey skin from burning while allowing the meat to cook through gradually and evenly.
Use a Roasting Pan
Choose a roasting pan slightly larger than the turkey breast. Place a roasting rack in the pan so the turkey doesn’t sit directly in the drippings.
Roast Uncovered
Cooking uncovered allows the skin to brown beautifully and helps moisture evaporate for a concentrated turkey flavor.
Baste Frequently
Baste by spooning pan drippings over the turkey every 30 minutes. This keeps the skin from drying out.
Use an Instant-Read Thermometer
Test the thickest part of the breast for doneness, without hitting bone. Turkey is safe at 165°F. The color of the juice should be clear, not pink.
Tent and Rest
Once cooked, tent the turkey breast loosely with foil and let rest 15-30 minutes before carving. This allows juices to redistribute for moister meat.
Cooking Times for Turkey Breasts
| Weight | Unstuffed | Stuffed |
| 2 pounds | 1 – 1 1/2 hours | 1 1/2 – 2 hours |
| 3 pounds | 1 1/2 – 2 hours | 2 – 2 1/2 hours |
| 4 pounds | 2 – 2 1/2 hours | 2 1/2 – 3 hours |
| 5 pounds | 2 1/2 – 3 hours | 3 – 3 1/2 hours |
Carving the Roast Turkey Breast
Before digging in, let the turkey breast rest so juices can absorb back into the meat. Use these steps for carving:
Remove the Skin
If desired, slice off the skin and reserve it to crisp up for snacks. Cut vertically down the breast and then horizontally underneath to release the skin in large pieces.
Find the Grain
Identify which direction the muscle fibers run to determine the proper slicing angle. Cutting against the grain makes slicing easier and yields more tender meat.
Slice the Meat
Using a sharp carving knife, cut even slices along the grain about 1/2 inch thick. Make as many lengthwise slices down the breast as possible.
Cut Off the Wing
If attached, remove the entire wing at the shoulder joint. Carve slices from the wing meat perpendicular to the bones.
Serving and Enjoying Your Turkey
A picture-perfect roast Jennie-O turkey breast is built for sharing with your favorite holiday dishes. Here are some final serving tips:
Keep it Warm
If not eating right away, hold the carved turkey in a 200°F oven until ready to serve so it stays hot and moist.
Make Turkey Gravy
Use the flavorful pan drippings and turkey neck to make a simple yet delicious gravy.
Offer Condiments
Let guests dress up their turkey with cranberry sauce, fruit chutneys, pesto mayo, or their favorite sauces.
Add Sides
Pair with classic Thanksgiving fare like mashed potatoes, stuffing, roasted veggies, and cranberry sauce.
Top Off Plates
Fan out sliced turkey over stuffing on guests’ plates. Top with gravy for a homestyle turkey dinner.
Save the Leftovers
Refrigerate extra turkey for sandwiches, soups, wraps, and salads all week long.
Key Tips for Moist, Flavorful Turkey Breast
Follow these essential tips for a foolproof roast Jennie-O turkey breast:
– Thaw completely in the refrigerator
– Brine 8-16 hours before roasting
– Roast uncovered at 325°F to 165°F internal temperature
– Baste every 30 minutes for tender, browned skin
– Let rest 15-30 minutes before slicing
– Slice against the grain for tender meat
– Offer turkey gravy and condiments at the table
Conclusion
With proper planning, preparation, and cooking techniques, you can enjoy a perfectly cooked Jennie-O turkey breast that is deliciously juicy and tender every time. Choosing the right size, brining, roasting at a moderate temperature, resting, and slicing properly results in a beautiful golden turkey with succulent meat. Serve carved turkey slices with traditional fixings for a holiday feast to remember. With its fabulous flavor and versatility, Jennie-O turkey is guaranteed to satisfy all year round.