Content

• Steps
• Advice
• Warning

Boneless turkey breast is a delicious substitute for chicken and is a great choice when you don't have time to cook a whole turkey. Chicken breast usually weighs from 1kg-5 kg ​​with enough meat to serve the majority of people eat. This ingredient is easy to cook in an oven or slow cooker. The soft white flesh of the turkey is suitable for any seasoning.

Steps

Method 1 of 3: Buy and simulate turkey breast

1. 

   Buy chicken breasts in quantity. The boneless turkey breast is usually sold by weight in the form of fresh or frozen meat. The turkey breast is much larger than the chicken breast, so you should consider this when deciding how much to buy. A serving of turkey breast per person is usually 100g - 200g. Cooked turkey is great in the fridge, so you can buy more for more on your sandwiches.
   • If you are buying fresh meat, you should choose chicken breasts that are light pink without discolored spots. If you buy pre-packaged fresh meat, be sure to use it or freeze it before the expiration date.
   • Choose frozen turkey breasts that show no signs of freezing. Raw turkey breasts can be kept in the freezer for up to 9 months.

2. 

   
   
   Thaw frozen turkey. If you try to keep the turkey frozen, it will take a very long time. The recommended method is to slowly thaw it in the refrigerator. Around the night before you plan to cook, place the frozen turkey breast in the refrigerator to thaw slowly. You will need to spend 24 hours defrosting 2kg- 2.5kg turkey breast.
   • Refrigerate turkey breast with its original packaging until thawed. Place the meat on a plate or tray to catch any juices flowing from the package as the meat thaws.
   • If you don't have much time, you can thaw the chicken in cold water. Soak the unopened turkey in a cold water basin or sink. Change the broth every half hour to cold water. The thawing time for each half kg of meat in this method is about 30 minutes.
   • The fastest way to thaw is to use the microwave.Remove the chicken breast from the package and place it in a microwave oven to catch any juices. Use recommended meat defrost capacity and times in the manufacturer's manual.

3. 

   
   
   Take the meat out of the package. Remove the turkey breast from the bag after thawing. Fresh or frozen turkey breast is usually in a mesh bag that you must remove before preparing it. If the chicken breast is curled, open it up before you start cooking.

4. 

   Consider marinating the turkey breast. Although not required, the meat will be tender and rich if seasoned. You need to make marinade 1 hour before you are going to cook. Choose any store-bought marinade to marinate turkey breast or make your own. Put the meat in the pantry and pour the marinade. Each 0.5 kg of turkey breast requires about 1/4 cup (60 ml) of marinade. Marinate meat for 1-3 hours before cooking.
   • You can quickly make your own marinade by mixing ½ cup vinegar, ¼ cup olive oil, 4 teaspoons minced garlic, 1 teaspoon pepper and ½ teaspoon salt for every 0.5 kilogram of meat.
   • Be sure to put the turkey in the fridge while it's marinating.
   • Since high-temperature defrosting methods (soaking in cold water and using the microwave) can help bacteria multiply, it's a good idea to cook immediately after defrosting quickly. Therefore, you need to defrost slowly in the refrigerator if you want to marinate meat a few hours in advance.
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Method 2 of 3: Bake the boneless turkey breast in the oven

1. 

   
   
   Preheat oven to 163 degrees Celsius.

2. 

   Calculate baking time. The larger the chicken breast, the longer the baking time. When baking at 163 degrees C, baking time will be 25 minutes for every 0.5 kg.
   • With turkey breast less than 2kg - 3kg, you should set the baking time from 1.5 hours to 2.5 hours. If the chicken breast is larger than 3kg - 4kg, you need to bake for about 2.5 hours to 3.5 hours.
   • If you're at 5,000 meters or more, you'll need to add 5-10 minutes of baking for every 0.5 kg.

3. 

   Meat marinated plate. Marinate turkey breast meat with olive oil and sprinkle a pinch of salt and pepper over the chicken skin. If you like, you can sprinkle dry spices like thyme, oregano, sage or basil over the meat.
   • If you want to use fresh herbs, you can slice them up and tuck them under the chicken skin so that the flavor is absorbed into the meat.
   • If you like the lemon flavor in poultry, cut a few slices of lemon juice and tuck it under the chicken skin to remove it after baking.

4. 

   Place the chicken on the baking tray. Spray the baking tray with non-stick oil or spread cooking oil to prevent the chicken from sticking to the tray. Place the chicken breast in the tray with the skin facing up.

5. 

   Grill chicken. Bake the turkey breast until the internal temperature of the meat reaches 68 degrees C as measured with a meat thermometer. Roasting at a temperature lower than 163 degrees C will prevent the chicken breast from drying out.
   • If you want to make sure the turkey breast retains moisture, you should spread the broth over the breast from time to time during the baking process. You can use a large spoon or a syringe to marinate the turkey to sprinkle any melted broth from the pan over the surface of the chicken breast.
   • For crispy skin, turn on the high heat bar and bake for about 5 minutes after the internal temperature of the meat reaches 68 degrees Celsius.

6. 

   Let the roast chicken breast "rest" at room temperature for 20 minutes. Cover the chicken breast with foil and leave it on the kitchen table for a few minutes. During this time, the broth in the chicken breast will be withdrawn back into the meat. If you skip this step, the meat will dry out.

7. 

   Cut meal. Use a carving knife to cut the turkey breast into one-sized slices. Place the chicken slices on a large plate when served. advertisement

Method 3 of 3: Cook turkey breast in a slow cooker

1. 

   Calculate cooking time. Slow cooking connections work at much lower temperatures than the oven, so it takes much longer to cook the inside of the chicken breast to reach 68 degrees Celsius. This way you can just turn the pot on and forget it for hours while you are busy doing other things.
   • Small chicken breast size 2kg - 3kg cooked at "low" in a slow cooker will take 5-6 hours. Chicken breasts larger than 3kg - 5kg will need to cook for 8-9 hours.
   • Using a "high" will shorten the cooking time equivalent to a conventional oven.

2. 

   Place the turkey breast in a slow cooker. Remember that the chicken breasts must be thawed and the plastic wrap removed before cooking. You should also remove the chicken skin before cooking, as it will not be crispy in a slow cooker.

3. 

   Flavoring. Anything you put in a slow cooker will be overcooked with the chicken breast all day and create a rich, flavorful result. You can make your own seasoning or buy seasonings at the store. Try one of the following spice mixes:
   • Mix your own spice mix with 1 teaspoon of dried ground garlic, 1 teaspoon of seasoning salt, 1 teaspoon of Italian seasoning and 1 teaspoon of pepper.
   • If you can't find the right seasoning, you can use a packet of onion soup powder or a soup ball. Dissolve the pellets / soup pack in 1 cup of hot water and pour in a slow cooker.

4. 

   Consider adding vegetables and herbs. The great thing about the slow cooker is that it can cook everything in one pot without messing up the ingredients, so you can just put everything in the fridge with all the vegetables and herbs in the fridge to cook for time with chicken breast. Potatoes, carrots and onions as well as herbs like parsley, sage and oregano are suitable ingredients for this dish.
   • Cut vegetables into large chunks so that they don't break down over the long term.
   • If you don't have fresh herbs available in the refrigerator or in the garden, you can replace them with dried herbs from your kitchen counter.

5. 

   Fill the pot with water. Fill the pot with enough water to cover the chicken so the meat won't dry during cooking. You can also use chicken broth instead of water.

6. 

   Set the power level of the slow cooker. Depending on how much time you have, you will be setting the pot to high or low power. Remember that a slow cooker on a low setting will take 5-8 hours; If you set the pot on a high level, the cooking time will be shorter.

7. 

   Check the internal temperature of the meat to make sure it's done well. Make sure the temperature inside the chicken breast is at least 68 degrees C when measured with a meat thermometer. Insert the tip of the thermometer into the thickest part of the chicken breast, being careful not to poke through the whole meat. Wait for the figure shown on the thermometer to stop and read the temperature.

8. 

   Remove the chicken breast from the pot and cook slowly and slice it. Place the meat on the cutting board and cut it into slices with a knife.

9. 

   Finish. advertisement

Advice

• If you don't have a meat thermometer, grill the chicken breast until the gravy is clear. To test it, cut a small line in the center of the chicken breast. The gravy flowing out of the transparent cut means the breast is ripe.

Warning

• Always thaw meat in the refrigerator if you want to marinate it, as quick-thawing meat needs to be cooked right away.
• Do not refreeze quickly thawed meat; You must process it immediately after defrosting.
• Cook immediately if you defrost quickly using the cold water method or microwave.
• Always wash your hands with soap and warm water after touching raw meat.
• Don't thaw the turkey too quickly, as this can allow dangerous pathogens to grow.