Content

• Steps
• Tips

Even if it seems that cooking this part of the turkey is very easy, in practice it is much more complicated. Many people believe that chicken and turkey breasts are the same in cooking. However, turkey meat is fraught with several secrets that many do not even know about. Learning the right cooking process will turn your raw cuts of meat into deliciously soft pieces of art.

Steps

1. 1 Regardless of the cooking method you choose, the breasts should always be filled with as much liquid as possible.
   • Cooking boneless turkey fillets in a multicooker is the easiest way, just make sure the chunk is moist enough. To do this, simply place the meat in a slow cooker, add a jar of your favorite stock and vegetables, and season to taste with salt and pepper. Set the timer to low temperature for 2-3 hours.
   • When cooking the breast in the oven, be sure to pour the broth on top from time to time. Cover the pot or baking dish with a lid to retain moisture. And here the same thing, long cooking times at low temperature, a sure way to achieve maximum tenderness and juiciness.
2. 2 Season or marinate the breast a few hours before cooking for a fuller taste.
   • In a plastic bag, toss the breast with seasonings such as salt, pepper, garlic powder, with one or two tablespoons of cooking oil or marinade, if desired. A splash of lemon juice or lime will add the spice to your turkey. Shake the bag until all the meat is evenly covered with the contents.
   • You can marinate the breast in a bag or in a sealed container overnight. Just remember to put it in a chilled place.
   • If you are going to grill or smoke the breast, add a few pieces of soft fruit woods such as cherry, apple or oak. This will add a piquant smoky flavor to your meat, especially when it is fried or smoked for several hours at low temperatures.
3. 3 Cook the turkey fillets to an internal temperature of 160-165 degrees Fahrenheit for safe consumption. Increasing the temperature to 170 degrees is likely to make the meat dry and tough.
   • Use a thermometer to get the correct core temperature. Insert the tip of the thermometer into the thickest part of the breast, taking care not to pierce it through.
   • For best results, remove the breasts from the heat source when the thermometer reads 155 degrees. Transfer the fillets to a foil-lined dish and let sit for a few minutes. During this time, the breast will heat up another 5-6 degrees, reaching the desired temperature. Leaving the turkey on for a few more minutes risks overcooking the dish.

Tips

• If you do not have a special thermometer, then cook the turkey until clear juice comes out of it. To see this, make a small incision in the center of the breast. The juices flowing through the hole should be absolutely transparent, which indicates the complete readiness of the dish.