How to Cook Shady Brook Farms Bone-In Turkey Breast?
Shady Brooks Farms have fine-quality turkey meat, so I never have to worry because I know I’ll get a luscious meal with the minimum effort. Bone-in breast cut is my favorite as you get a lot more flavor than with a no-bone option. Plus, it’s easier to cook as the bone helps to distribute heat more evenly and retain more water, making it moist!
If you’re making a big lunch, I got you! I’ve written you everything you have to know for a stress-free cooking experience. Read on for prep and cooking instructions, storing tips, and serving ideas!
Shady Brook Farms Bone-In Turkey Breast Cooking Instructions
Cooking instructions for making mouth-watering turkey are always much simpler than anyone would expect. This meat is kind of bland, you have to admit, but with the right seasonings and citruses, it becomes a 5-star dish! Here are all the instructions to make your life easier!
Step 1: Thawing
If you’re dealing with a frozen turkey, this is your first step; if you got the fresh one – skip it! The best way to defrost the turkey is, of course, doing it gradually in the refrigerator. It’s also the safest way due to low temperatures – 40 °F or lower, which prevent bacteria development.
It will take at least 24 hours, depending on how big your cut is. Make sure to leave it in the packaging and place a dish under it to avoid a messy fridge while thawing. If you’re in a rush, there is a quicker method; just make sure to toss the meat in the oven right away for safety reasons!
You can defrost the meat in cold water, too, but it has to stay in its original packaging while doing so. Plus, keep in mind to change the water every half an hour until it’s completely soft and to submerge it completely. Freshwater ensures safe defrosting!
Step 2: Brining
Here you can choose between wet and dry brining – submerging meat into a salty water solution or rubbing it with aromatic salt. The first one will give you incredibly tender and succulent meat, while the other will provide crunch and more flavor. So, choose what fits your needs the most, but don’t skip it because it seals all the relish and juiciness inside.
When it comes to turkey meat in general, I usually go for dry brine made from sea salt, loads of rosemary, and orange – I just love the citrusy feel! If you got pre-brined or pre-basted turkey, solely cut the salt amount in half! You can also completely skip it, but it will be more scrumptious when brined again, to be honest.
Step 3: Preparing and Seasoning
With the help of a paper towel, absorb the residual water of meat, but don’t rinse it! Cover the turkey breasts in melted herb butter or olive oil for a bit of grassy taste. They will give a nice crust, along with aroma and juiciness.
When it comes to seasonings, I either rub garlic butter on the breasts and sprinkle it with ground pepper or mix some olive oil with spices and herbs and add slices of orange into the pan, so they can free their aroma while in the oven. You’ll get a subtle citrusy, sweet flavor this way.
You can go with any other spice combo, so try to add parsley, sage, fresh onion or onion powder, garlic, lemon, honey, or anything else you fancy.
Step 4: Roasting
This is my favorite method to prepare the turkey because you get it all – the succulency, the crunch, and even cooking. Arrange the turkey breast side up on a baking pan and bring your oven to 350 °F. I like to let it form a golden crunch on top first and then cover it lightly with aluminum foil.
This will secure the perfect color and prevent the meat from drying out. Roast the turkey until the inner temperature is 165 °F, which is about 20 minutes per pound. Slice it after ten minutes for clean cuts!
What to Serve with Shady Brook Farms Turkey Breast?
If you love one-pot meals like me, just slice some potatoes, carrots, and onions, and add them to the roasting pan along with breasts. The aromas and juices will intertwine and create a full-flavored dish. Mashed potatoes, gravies, and roasted veggies are also top-notch options.
For a fancy touch, serve it along with creamy parmesan or truffle risotto. If you’re a spinach fan, go for sautéed garlicky greens or cornbread with spinach and cottage cheese. Garlic bread, roasted Brussels sprouts, green beans, or caramelized squash are unbelievably scrumptious, too!
How to Store Leftovers?
The key to keeping the turkey succulent is slicing it and wrapping it into plastic foil. You can also use aluminum foil and plastic containers; just make sure you don’t use large ones that take ages to cool. USDA recommends shallow containers as they chill faster and prevent bacteria from multiplying. [1]
Turkey will be good to eat for three days in the fridge and no more than six months in the freezer.
How do you use your turkey breast leftovers? Let me know in the comments below; I would love to try out some new leftover meal ideas!
Shady Brook Farms Bone-In Turkey Breast
Ingredients
- 1 pack Shady Brook Farms Fresh Young Bone-In Turkey Breast 3 lbs
- 2 tbsp Olive Oil
- 1 tsp Sage
- 1 tsp Rosemary
- ⅓ tsp Onion Powder
- ½ tsp Garlic Powder
- ⅓ tsp Pepper
- ½ tsp Creole Seasoning
- 2 slices Orange
Instructions
- If you're working with frozen Shady Brook Farms Turkey Breast, then you need to thaw them first.
- Preheat the oven to 350 °F.
- While the oven is preheating, absorb the residual water of the meat with a dry paper towel.
- Mix the olive oil with the spices and herbs, and rub it into your turkey breast.
- Arrange the turkey breast side up on a baking pan and bring your oven to 350 °F. I like to let it form a golden crunch on top first and then cover it lightly with aluminum foil after 30 minutes of roasting.
- Roast the turkey until the inner temperature is 165 °F, which is about 20 minutes per pound. Mine was 3 lbs, and it was done after an hour. The cooking time also depends on how strong your oven is, so the best way to check the doneness is with a meat thermometer.
- Let your turkey breast rest, and slice it after ten minutes for clean cuts.
- Enjoy with a side or two from the article!
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
