16 Turkey Breast Recipes That Make Life Easier (2024)

FAQs

How many turkey breasts do I need for 16 people? ›

That means that you will need to look at the number of guests that you have attending dinner and multiply that by 0.5 (make sure you include yourself in those numbers) to make sure you have the right size turkey. So if you have 16 people attending dinner you will need 8 pounds of turkey breast meat.

Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil; it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.

8 to 10 people = 8- to 15-lb. turkey. 12 to 16 people = 12- to 24-lb. turkey.

Bone-in turkey breast: General rule of thumb is to buy 3/4 lb of uncooked bone in turkey breast meat per person. The reason we go with uncooked meat is so you can easily calculate how much fresh meat to buy. Here is a handy chart for a quick reference: 4 people – 3 lbs of uncooked turkey breast.

How Much Turkey Breast to Buy. One (3-pound) half-breast will feed two to four people. A whole (six- to seven-pound) turkey breast (two breasts, still joined at the breast bone) will feed six to eight people. This method will work for either amount of meat.

To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven. We recommend covering your bird for most of the cooking time to prevent it from drying out; then, during the last 30 minutes or so of cooking, remove the cover so the skin crisps in the hot oven.

For the best roast turkey breast, roast at 325℉. You'll get juicy meat and crispy skin with an incredible flavor. If you need to cook it a little faster, you can raise the temp to 350 degrees and cook for about 15-18 minutes per pound.

To Cover Or Not To Cover

So, yes, you do want to cover the turkey with foil to give it a chance to roast without getting dry. But then, towards the end of the cook time, remove the foil so the skin—the best part in this writer's opinion—gets a chance to crisp up.

12 to 16 lb turkey: 2 to 2 1/2 hours; 16-20 lb turkey: 2 1/2 to 3 hours; 20-24 lb turkey: 3 to 3 1/2 hours.

If 16 pounds or more, make sure it's placed in the fridge four to five days before the holiday arrives. As a rule of thumb, thawing your turkey the weekend before Thanksgiving will ensure that it's fully defrosted by the time you need to cook it on Thursday.

Do you cook a turkey at 325 or 350? ›

We recommend preheating the oven to 325°F and not much higher. While higher temperatures will cook a turkey faster, they'll also increase the chances that your bird will singe or even burn on the outside before the inside is cooked through.

Of course the longer the turkey is cooked, the more the proteins are denatured and the meat gets tougher.

To add extra flavor and tenderness to your Thanksgiving turkey, try a basic brine or you could even go for a dry brine. Soaking the turkey in this saltwater mixture helps to tenderize the meat while adding flavor and moisture throughout the entire turkey.

If, on the other hand, you first brine it in a mild saltwater solution for several hours and then soak it in a marinade of olive oil, garlic, salt and pepper for a few hours more your cooked turkey breast will be moist, flavorful and taste like wild turkey should.

Free Range Turkey Breast Joint 1 x 3kg (Serves 10/12 People)

Nutrition Facts

There are 108 calories in a 3 oz (85.000g) serving size of Turkey, breast, from whole bird, meat only, with added solution, roasted. The calorie breakdown is 15% fat, 0% carbs, and 85% protein.