Peel with Zeal

Tips for Cooking Turkey Breast

Making a turkey breast (boneless or bone-in) is easier than roasting a whole turkey.  Perfect for smaller holiday gatherings or a Sunday night dinner.

How Much Turkey?


Assume 1 pound per person bone-in or 1/2 pound per person for boneless.

Fresh or Frozen?


Fresh turkeys should be be baked within 2 days. Frozen turkeys need 72 hours to defrost.

Turkey Buying Tips

1) Buy the best quality turkey in your budget 2) Avoid basted or self-basting turkeys- these are the most highly processed. 3) Do not brine basted, self-basted, or kosher turkeys they have salt already added.  4) If buying frozen, check for frost on the turkey at the store- avoid those. 5) Heritage turkeys will be smaller in size.

Brine Your Turkey


A dry brine needs 24-48 hours. A wet brine only needs 8 to 12 hours.

Wet Brine Ingredients

Don't Go Cold Turkey


Let your turkey sit at room temperature for one hour before roasting.

Dry the Skin


Thoroughly drying the skin with paper towels will make the skin crispier.

Go Undercover


Place the butter and herbs under the skins for a more flavorful bird.

Take a Rest


Resting the turkey breast for 15 minutes will allow the juices to redistribute. 

Swipe up to get the full recipe.

Pair It With

5 Minute Turkey Gravy (no flour)

Boursin Cheese Mashed Potatoes

Yellow Leaves