How Long Do You Cook A Turkey On A Rotisserie

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Although turkey is a popular meal around the holidays, turkey breast makes a dandy repast any time of the year! You tin adjust the seasonings depending on the type of meal you're making and cook the meat in the oven or slow cooker. Roasting the turkey breast volition give it browned, crispy skin, while slow-cooking the turkey will give you lot a flavorful hands-off meal.

Ingredients

• 3 to vii lb (1.four to three.2 kg) bone-in, skin-on turkey breast
• ane tablespoon (14 one thousand) of softened butter or extra-virgin olive oil
• i tablespoon (18 g) of kosher salt
• 1/2 teaspoon (ane yard) of ground black pepper
• 2 teaspoons (4 g) of dried herbs, such equally rosemary, oregano, or sage

Makes 1 turkey breast

1. 1

   Purchase 1 ¹⁄_iv pounds (570 g) of turkey breast for each person you'd similar to serve. If at that place aren't fresh turkey breasts for sale in the meat case, cheque the meat department'south freezer case. You should be able to buy bone-in skin-on breasts all yr long.^[ane]

   If you lot're serving two to 4 people, look for a turkey breast that's about 3 pounds (ane.four kg). To serve vi to 8 people, buy a 6 to 7 lb (2.seven to 3.2 kg) turkey breast.

2. 

   2

   Thaw the turkey breast in the refrigerator for ane day. At least 24 hours before y'all're gear up to cook the turkey breast, leave it in its packaging and transfer information technology from the freezer to the lesser shelf of your refrigerator.^[2]

   • Once the turkey is thawed, you tin store it in the refrigerator for up to 2 days earlier you lot cook it.
   • If yous bought a fresh turkey breast, you can skip this step.

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3. 

   iii

   Remove the packaging and pat the turkey chest dry. Cutting open the turkey'southward packaging and discard it. And so, fix the turkey breast in a roasting pan or large plate and pat it dry with a paper towel.

   • Don't rinse the turkey chest, because this can spread bacteria through your kitchen.^[3]

4. 

   4

   Rub butter and seasoning over the turkey chest. Apply your fingers to massage ane tablespoon (14 g) of softened butter or extra-virgin olive oil over and under the turkey's skin. Then, sprinkle the entire turkey breast with one tablespoon (18 one thousand) of kosher salt and one/2 teaspoon (1 g) of ground black pepper.^[4]

   • You can also scatter ii teaspoons (4 g) of your choice of dried herbs, such as rosemary, oregano, or sage, over the turkey breast.

   Lemon Garlic Variation: Blend the zest of 1 lemon with 1 shallot, two cloves of garlic, 3 tablespoons (44 ml) of olive oil, ane teaspoon (2 grand) of dried thyme, i teaspoon (five g) of common salt, and 1/two teaspoon (i g) of ground pepper. And so, spread information technology over the turkey breast.

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1. 1

   Preheat the oven to 450 °F (232 °C) and adjust the oven racks. Move an oven rack to the bottom third of the oven. You'll probably need to move the centre rack higher in your oven or remove information technology so the turkey chest fits.^[5]

   • If you remove an oven rack, prepare it bated until you're finished roasting the turkey breast.
   • Preheating the oven to a higher temperature than you cook the turkey at will help its skin crisp.

2. 

   2

   Turn the temperature to 350 °F (177 °C) and bake the turkey for 25 to xxx minutes per ane pound (0.45 kg). Place the roasting pan with the turkey breast on the lower rack and keep the turkey chest uncovered as information technology bakes.^[6]

   • Your turkey breast may accept longer to cook depending on the size of your turkey.
   • If the turkey breast is becoming too brown, encompass it loosely with aluminum foil.

   Tip: Programme on roasting the turkey chest for near 25 to xxx minutes per i pound (0.45 kg).

3. 

   3

   Check the turkey breast to come across if information technology's reached 165 °F (74 °C). Insert an instant-read meat thermometer into the thickest function of the breast. The turkey is finished cooking once it'due south at least 165 °F (74 °C).^[7]

   • If the turkey isn't at 165 °F (74 °C) yet, put it back in the oven and bake it for 15 more than minutes before you bank check again.

4. 

   4

   Remove the turkey chest and permit it remainder for 20 minutes. Set up the turkey on a carving lath and encompass it with aluminum foil. Then, let the turkey chest rest then the juices redistribute within the meat.^[viii]

   • You can make gravy while the turkey rests.

5. 

   5

   Carve the turkey breast and serve it with your favorite sides. Since carving a turkey breast is easier than carving an entire turkey, all you need to practice is use a chef'due south knife to slice back and forth along one side of the breastbone until you reach the center. Then, carve the other breast and serve the turkey with mashed potatoes, green beans, and stuffing, for instance.^[nine]

   • If you have leftovers, refrigerate them in an airtight container for up to 4 days.

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1. 

   1

   Arrange the turkey breast in the dull cooker. Yous can put chopped vegetables in the lesser of the slow cooker if y'all'd like to add actress flavor or take vegetables to serve with the turkey breast. Then, place the turkey breast on top.^[10]

   • If you merely want to season the turkey and create juices for gravy, slice ane or 2 onions and lay them on the bottom of the slow cooker.

   Tip: For roasted vegetables, you could scatter 3 chopped potatoes and 6 or 7 chopped carrots in the cooker along with 1 chopped onion.

2. 

   2

   Cook the turkey breast for 7 to 8 hours on "Low." Cover the slow cooker and don't lift off the hat while the turkey chest cooks. If you remove the chapeau, the temperature inside the cooker will drop significantly, which will make your turkey breast take longer to cook.^[11]

   • If you'd like to cook the turkey on "High," check the turkey after it'southward cooked for 4 or 5 hours.

3. 

   3

   Remove the turkey chest once it reaches 165 °F (74 °C). Once you think the turkey breast has finished cooking, stick an instant-read meat thermometer into the thickest part of the breast. If the turkey hasn't reached 165 °F (74 °C), cook it for some other 15 to twenty minutes before you check it once again.^[12]

   • If y'all'd like to utilise a boneless turkey chest, keep in mind that it volition cook a petty faster than a bone-in turkey breast.

4. 

   iv

   Broil the turkey breast on a roasting sheet for five minutes. If yous'd like your turkey to have crispy pare, place it on a roasting sheet and put it about three inches (7.6 cm) below the broiler. Broil the turkey breast until the peel becomes browned and crispy.^[xiii]

   • If you don't mind that the skin is pale, you lot tin can skip this step.

5. 

   five

   Rest the turkey for twenty minutes earlier you serve it. Lay a slice of aluminum foil loosely over the breast and residue the turkey so the juices redistribute within the meat. Then, use a precipitous knife to carefully carve the turkey breast into ^ane⁄₄ to ¹⁄₂ inch (0.64 to 1.27 cm) thick slices. And so, serve the turkey with any vegetables you cooked alongside it.^[14]

   • Air-condition leftover turkey in an airtight container for upwards to four days.

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Add New Question

• Question

  Does it accept longer to cook iii turkey breasts than it does to melt one?

  

  It depends. If you melt 3 turkey breasts in turn, then yes, it's going to take longer. But if yous cook them all at the same fourth dimension, no.

• Question

  How many people can I feed with a 6 pound bone in turkey breast?

  

  My instructions recommend one/two pound per person, so theoretically 12 are fed with a six pound breast. But if you want to exist on the condom side and/or have leftovers, figure on 8-ix instead of 12.

• Question

  I take to travel one 1/2 hours with a cooked turkey breast. How do I go along it warm and make sure information technology doesn't dry out?

  

  Wrap some bricks in foil and identify them in a warm oven until they're nice and hot. Wrap them in a towel and place them underneath your turkey. They should continue the turkey nice and warm without cooking it more than.

• Question

  How long should I cook an 8 pound turkey breast in an oven handbag?

  

  At 350 degrees, allow well-nigh 15-20 min per pound; boneless and bone-in volition cook differently, and within an oven purse normally cooks quicker than merely inside a roasting pan. All-time way: I utilize a wired meat thermometer with external controls set to become off at about 150/155 degrees. When information technology goes off, plow the oven off and allow the meat to rest while information technology continues gently cooking another few minutes or so. This will ensure that the breast reaches minimum rubber temperature of 160 degrees but maintain moistness and avoid overcooking, which is the biggest reason turkey meat ends up dry.

• Question

  How long should I melt 5 kilograms of turkey chest?

  

  The standard is 15 to 20 minutes per pound (approx. 1/2 kg) at 325 degrees F, to an internal temperature of 165 degrees. Let it residue on the counter, covered with a tent of foil for 20 minutes, and recirculate the juices before carving.

• Question

  How long can turkey be left out at room temperature and all the same exist safe to eat?

  

  Usually it is condom to leave turkey out for ii hours or less.

• Question

  How long do I cook a turkey breast indirectly on a charcoal grill?

  

  About one-ane 1/2 hours, depending on the size of the bird and the heat of the grill.

• Question

  Can I cook a turkey breast at a lower temperature, like 175 or 200?

  

  No, not using the conventional cooking methods like oven roasting. You tin sous vide a turkey breast as low equally ~130 °F, but that requires specialized equipment.

• Question

  What is the correct temperature for a fully cooked turkey breast?

  

  By and large, it is recommended that the internal temperature reach 160 degrees. Apply a meat thermometer inserted at the thickest part of the breast.

• Question

  Should I put the turkey breast in the oven bag skin-side down?

  

  No. It won't get dark-brown. The skin on top will also drip juices over the breast while information technology cooks.

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VideoRead Video Transcript

• Consider cooking several turkey breasts at once to serve a oversupply or to have on mitt for the calendar week. Yous won't demand to adjust the cooking time.

• If you savor grilling, toss the seasoned turkey breast on the grill and cook it for about 1 one/2 to 2 hours. Your turkey will develop a delicious smoky flavor.

Cheers for submitting a tip for review!

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• Never rinse raw turkey unless you demand to remove excess alkali. Rinsing won't launder away leaner effectively, and it could spread harmful germs around your kitchen. The best way to go rid of germs in your turkey is to cook it thoroughly.^[15]

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Things Y'all'll Need

• Scissors
• Roasting pan or plate
• Measuring spoons

• Roasting pan
• Instant-read meat thermometer
• Aluminum foil
• Knife and cutting board

• Ho-hum cooker
• Instant-read meat thermometer
• Knife and cutting board

Nearly This Commodity

Article Summary X

To cook a turkey chest, first preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Then, rub butter or oil over the outside of the turkey breast, and season it with common salt, pepper, and your favorite dried herbs. Next, place the turkey breast on meridian of a roasting rack within of a pan, and place the pan in the oven. Immediately lower the temperature to 350 degrees Fahrenheit (175 degrees Celsius). Cook the turkey for 1 60 minutes, then check its internal temperature with a thermometer every 10 minutes. If the pare starts to darken too much, take the turkey out of the oven, cover it with foil, and place it back in the oven. One time the turkey breast reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius), remove it from the oven and serve. If you desire to cook a frozen turkey breast, you should let information technology thaw in the fridge for at to the lowest degree 24 hours before you lot prepare, cook, and serve it. To larn how to deadening-cook turkey chest, keep reading!

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