This is everything you love about a traditional turkey centerpiece, but just slightly smaller. Roasting just the breast of a turkey ensures that it cooks more quickly and evenly than a whole bird, remains uniformly juicy, and yields delicious white meat for easy slicing. Moreover, you can serve it with a delicious, speedy gravy made from pan juices.
This article highlights excellent tips and a perfect guide on how to cook a 5 lb turkey breast – paying detailed attention to the cooking time.
Turkey Breast Nutrition Facts
Tips on How to Cook a 5 lb Turkey Breast
Cook The Turkey Breast Up and Down – For the first half of the dish, I like to roast the breast upside down to ensure that the bottom part of the breast receives all of the necessary heat. Then, about halfway through, flip it over, so the skin crisps up and the thickest part of the turkey breast cooks through.
How to Cook a 5 lb Turkey Breast – Roasting a turkey breast low and slow is the key to success! As a result, I recommend setting the oven to 325, which allows the meat to cook at a low temperature, keeping it as moist as possible.
You Can Follow This Step-by-step Guide to Know How to Cook a 5 Lb Turkey Breast:
Step One – Start by placing the turkey breast, breast side down, in the roasting pan. Remove the items from the bag that have been stuffed into the breast cavity. Then apply the melted butter, garlic, and herbs to the skin. Inside and out, salt the bird.
Step Two – Proceed to place your turkey in a preheated oven and go on to roast it. The cooking time will vary depending on the weight of the meat. At 325, you should allow 15-25 minutes per pound i.e., 75-125 minutes (1 hour, 15 minutes – 2 hours, 5 minutes).
Step Three – Turn the turkey over to the breast side after one hour of cooking. You should use the butter and pan drippings to baste the meat.
Step Four – To determine when the turkey is done, use a quick read thermometer, and it’s done at a temperature of 165 degrees.
Bone-in Turkey Breast Recipe – The major goal for a bone-in turkey breast is for the breast to be cooked all the way through and at the right temperature while avoiding overcooking or undercooking the rest of the breast.
The basic thing to do –
- Using broth in the roasting pan will keep the breast moist.
- While the breast is cooking, baste it regularly.
- Cover the pan with a lid.
- Use a thermometer to check the temperature.
Measuring Doneness – You will want to invest in a reliable thermometer because it is the only way to know when your turkey is fully cooked. You can go to the store to check good brands of thermometers out there.
How Long to Cook a 5 lb Turkey Breast
Roasting time ranges from 1¼ to 3 hours. Without basting, don’t worry; the browning would still occur. You should insert a thermometer into the thickest portion of the turkey breast during the last half hour to check the internal temperature.
When the internal temperature hits 165 to 170 degrees F, you should remove the turkey breasts from the oven. Then allow 20 minutes for the turkey breast to cool in the bag. Open the bag and remove the turkey breast. Serve after carving.
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- You should start by putting the turkey breast in the refrigerator to thaw two days before you plan to cook it.
- Preheat the oven to 325 degrees Fahrenheit unless the turkey breast appears to be partially frozen – you should increase the temperature to 350°F if it is partially frozen.
- Go ahead and remove the turkey from the packaging and any extra components that may have been included, such as the neck and wings, when you are ready to cook. Set them aside.
- Then drain and dry the turkey with paper towels (please do not use kitchen towels). Then thrrow away the paper towels.
- You can sprinkle kosher salt over the surface of the turkey’s breast and inside the cavity.
- You should oil both the inside and outside of the turkey. It is quite possible that you won’t use the entire ¼ cup of oil. You should also sprinkle the rosemary and thyme inside and out on the breast.
- You will pour the broth into the roasting pan’s bottom and do the same with the butter.
- Go ahead and arrange the garlic and lemon in the roasting pan beneath the rack, then place the turkey breast side down on the rack.
- You can now bake for one hour, uncovered.
- Turn the breast over – breast and skin side up – after an hour. You should brush the roasting pan with the liquid and oils that have gathered in the bottom. Pour another cup of broth into the bottom of the roasting pan if the broth evaporates.
- Then keep baking until an internal temperature of 160 degrees is attained on the breast side ( this may take about 2 hours total). Make sure you are using the pan drippings to baste the turkey every 30 minutes.
- You should remove the turkey from the oven once the internal temperature has been reached and tent the top of the pan with aluminum foil.
- You need to allow the turkey to rest in this manner until it is cool enough to slice.
Notably, it is critical to turn the turkey as directed in the recipe. It helps the meat to cook evenly and the liquids to run over the different sections of the breast, adding even more flavor.
You should allow time for the breasts to cook and also time for it to rest. You will find that resting allows the liquids to seep back into the flesh, increasing the turkey’s juiciness.