Prepare turkey breast - tips

Video: Simple Oven Roasted Turkey Breast

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Advice
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Once thawed, you can keep the chicken breasts in the cooler for up to 2 days before cooking.
If you're buying fresh chicken breast, skip this step.

Open the package and dry the chicken breast. Cut open the package and throw the cover in the trash. Then, place the chicken breasts on a baking tray or large plate and dry with a paper towel.

Do not rinse the chicken breast as this can spread bacteria in the kitchen.

Sweep the butter and sprinkle seasoning on the breast. Use your finger to rub 1 tablespoon (14g) of soft butter or extra virgin olive oil over the top and bottom of the breast. Then, sprinkle over the entire chicken breast with 1 tablespoon (18g) of kosher salt and 1/2 teaspoon (1g) of black pepper powder.

You can also sprinkle it with 2 teaspoons (4g) of dried herbs of your choice, such as rosemary, marjoram, or sage.

Change the marinade with garlic and lemon: Mix the peel of 1 lemon with 1 shallot, 2 garlic cloves, 45ml of olive oil, 1 teaspoon (2g) of dried thyme, 1 teaspoon (5g) salt, and 1/2 teaspoon. (1g) pepper powder. Then, rub the mixture evenly over the chicken breast.

Method 2 of 3: Bake turkey breast in oven

Adjust the temperature at 180 degrees C and bake chicken breast for 25-30 minutes / 0.5 kg. Place the chicken breast tray on the grill below and leave the tray uncovered during baking.
- Your chicken breasts may take longer to cook depending on the size of the chicken.
- If the chicken breasts turn dark brown, use aluminum foil on the baking tray halfway.
Advice: Expected baking time of chicken breast is about 25-30 minutes / 0.5 kg.
Check chicken breast to see if the temperature has reached 75 degrees C or not. Plug a cooking thermometer into the thickest part of the chicken breast. Chicken breast is fully cooked when it reaches a minimum temperature of 75 degrees Celsius.
- If the chicken breast is not at 75 degrees Celsius, put it back in the oven and bake for another 15 minutes before checking again.
Remove the chicken breast and let it sit for about 20 minutes. Place the chicken breast on the cutting board and cover with aluminum foil. Then let the chicken breasts rest on the cutting board to allow the water inside the meat to redistribute.
- You can make sauces in the meantime.
Slice the chicken breast and serve it with your favorite dish. Since it's easier to cut the chicken breast than to cut the whole chicken, all you need to do is cut it along one side of the breastbone to the center line with a knife. Then, slice the other side of the breast and use the chicken with mashed potatoes, green beans, or stuffing, etc.
- If you do not finish eating, put it in a sealed container and store in a cool compartment for up to 4 days.
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Method 3 of 3: Turkey Breast Stew

Put the chicken breast in the stew pot. You can chop vegetables and put them to the bottom of the pot if you want to add flavor or to have vegetables served with chicken breast. Then, place the chicken breast on top of the vegetables.
- If you just want the chicken to taste better and make a sauce, slice 1-2 slices of onion and spread it on the bottom of the casserole pot.
Advice: For grilled vegetables, you can put in a pot of 3 sliced potatoes, 6-7 sliced carrots, and 1 sliced onion.
Chicken breast stew for 7-8 hours in "Slow" mode. Cover the pot and do not open it while simmering the breast. If you open the lid, the temperature in the pot will drop very quickly and will make the chicken stew time longer.
- If you want to cook the chicken breast in the "Fast" mode then check the meat after 4-5 hours.
Remove the chicken breast when it reaches 75 degrees Celsius. When you think the breast is fully done, plug the cooking thermometer into the thickest part of the breast. If the temperature has not reached 75 degrees C, cook for another 15-20 minutes before checking again.
- If you use boneless turkey breast, the cooking time will be a little faster than the chicken breast with bone.
Bake chicken breast on tray for 5 minutes. If you like chicken with crispy skin, place the chicken breast in a tray and place about 8cm below the grill. Bake the chicken breast until skin turns brown and crispy.
- If you don't care about the whiteness of the chicken breast, skip this step.
Let the chicken breast stand for 20 minutes before serving. Cover the chicken breast with aluminum foil and wait 20 minutes for the water in the meat to redistribute. Then, use a sharp knife to cut the chicken breast into 0.5-1cm thick slices. Use chicken breast with vegetables that you have cooked together.
- Store leftover chicken in a sealed container and store in the refrigerator cooler for up to 4 days.
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Advice

Consider cooking multiple chicken breasts at a time to serve more people or to eat gradually throughout the week. You do not need to adjust the cooking time.
If you like grilling, place the seasoned chicken breast on the grill and bake for about 1.5-2 hours. Grilled chicken will have a very nice smoky flavor.

Warning

Never rinse raw chicken breast broth unless you need to remove excess salt water. Washing the chicken isn't able to effectively remove bacteria, but it can spread germs throughout the kitchen. The best way to get rid of the germs on chicken is to cook it completely.