A turkey breast lobe refers to one of the two halves of a turkey’s breast. Turkeys, like all birds, have a single breastbone called a keel that runs down the center of their chest. The breast muscle is divided into two lobes, one on either side of the keel bone.
Anatomy of a Turkey’s Breast
The breast lobes make up the largest single muscles on a turkey. Each lobe is covered with skin, and beneath the skin is a layer of fat and connective tissue. Underneath this layer is the breast muscle, composed of bundles of muscle fibers.
Turkeys have large, well-developed breast muscles because they use them extensively for flying and wing flapping. The size of the breast lobes depends on the age and sex of the bird – older and male turkeys tend to have much larger breast lobes than younger and female turkeys.
Cutting up a Turkey Breast
When cutting up a whole turkey for cooking, the breast is separated from the rest of the body by cutting along either side of the keel bone. This leaves two intact half lobes, referred to as the breast lobes. These can then be carved across the grain into thinner slices.
Each breast lobe is made up of several distinct muscles:
- Pectoralis major – this is the largest muscle and makes up the bulk of the breast meat.
- Pectoralis minor – a thin triangular muscle above the pectoralis major.
- Supracoracoideus – a small muscle on the upper portion near the wing.
The lobes may be cooked and eaten whole, or the breast may be separated from the bone and skin for recipes calling for breast meat alone.
Benefits of the Turkey Breast
Turkey breast meat is prized for its mild flavor, tenderness and versatility. Here are some of its best qualities:
- Low fat – turkey breast is much lower in fat compared to dark turkey meat or chicken with skin.
- High protein – over 30g of protein per 3 ounce serving.
- Low calorie – contains fewer calories than red meat.
- Rich in nutrients like niacin, vitamin B6, phosphorus, selenium and zinc.
- Extremely versatile – can be roasted, grilled, smoked, sliced deli-style, ground into turkey burgers and sausage, and used in soups, stews and casseroles.
How Large are Turkey Breast Lobes?
Turkey breast lobes vary greatly in size depending on the overall weight and age of the bird. Here are some average sizes:
| Turkey Weight | Breast Lobe Weight (lbs) |
|---|---|
| 8 – 12 lbs | 1 – 1.5 lbs each |
| 12 – 16 lbs | 1.5 – 2.5 lbs each |
| 16 – 20 lbs | 2.5 – 3.5 lbs each |
| 20+ lbs | Over 3.5 lbs each |
Heritage breed turkeys that are allowed to graze and develop muscles naturally tend to have smaller breast lobes compared to commercial broad-breasted varieties that are bred specifically for large breast meat.
Cooking Methods for Turkey Breast
The large, lean breast lobes are extremely versatile and can be prepared using these methods:
Roasting
Roasting uses dry heat in an oven to fully cook the meat. Whole boneless or bone-in breast roasts can be seasoned and roasted uncovered at 325°F until they reach an internal temperature of 165°F.
Grilling
Grilling imparts delicious smoky flavor from the grill. Boneless breast cutlets or chops can be quickly grilled over medium high heat for 4-8 minutes per side depending on thickness.
Smoking
Smoking uses low heat and aromatic wood smoke to infuse flavor and gently cook the meat. Turkey breasts can be brined and cold smoked for up to 4 hours, then finished by cooking to a safe temperature.
Sous Vide
With sous vide, the breast is vacuum sealed and cooked very slowly in hot water. This breaks down connective tissue and results in exceptionally tender and juicy meat. It’s cooked sous vide for 1-4 hours depending on thickness, then seared.
Poaching
Gently simmering turkey breast in liquid like broth, wine or water makes the meat incredibly tender and moist. After poaching, the meat can be used in soups, salads, casseroles or other dishes.
Slicing Deli-Style
Smoked or roasted whole turkey breast can be sliced into deli cuts for sandwiches, wraps, salads and antipasto platters. Slicing across the grain makes the meat more tender.
Ground Turkey
Finely chopping or grinding the breast meat makes a healthy and versatile alternative to ground beef or pork. Ground turkey breast can be used to make burgers, meatballs, chili, tacos, etc.
Conclusion
In summary, a turkey breast lobe refers to one half of the two-part breast that is divided by the keel bone. These large muscles make up the leanest, mildest and most versatile meat on the turkey. When preparing a whole turkey, the breast lobes can be removed intact or carved into slices or cuts for a wide range of delicious cooking methods.