Turkey is popularly associated with Thanksgiving or Christmas dinner. However, this lean meat is a healthy meal choice for any time of the year. Turkey contains lean protein and high amounts of the mineral antioxidant selenium. The breast of the turkey, as well as other poultry, is particularly low in fat. Ask for skinless turkey breast from your local butcher, as the skin can add unwanted fat. Baking a turkey breast is a convenient way to make a main course for dinner that can be served with rice, vegetables, potatoes or other side dishes.
Step 1
Remove the turkey breasts from the packaging and wash them in cool water. If they are frozen, defrost them by placing them in a dripless pan in the refrigerator for two to four hours.
Step 2
Mix the salt, garlic and all the other powdered spices together into a bowl to make a uniform dry spice mixture. Set this aside. Place the turkey breasts onto a cutting board and make 1- to 2-inch-deep evenly spaced slits into the top of each breast. If the breasts contain bones, remove the meat by cutting it away from the bones.
Step 3
Place the skinless and boneless turkey breasts onto a plate. Pour approximately 1 tablespoon of canola oil onto the turkey breasts and rub it all over the meat using your hands or a fork. Sprinkle the spice mixture evenly over each turkey breast. Rub the mixture thoroughly on the meat and into the slices you have made on top of each breast.
Step 4
Let the turkey breasts marinate in the spice mixture for 30 minutes at room temperature or up to three to four hours in the refrigerator. Preheat the oven to 250 F. Place the turkey breasts into a non-greased baking pan. Cover the pan with aluminum foil.
Step 5
Place the pan into the oven on the middle rack and bake for 20 minutes. Remove the aluminum foil and continue baking for approximately 15 minutes longer or until the turkey breasts are roasted golden brown on the outside and the meat is white all the way through on the inside. Confirm that the meat is thoroughly cooked by cutting one breast with a knife. If the turkey breasts appear to be drying, baste them with the broth by using a basting brush to cover the top and sides with the liquid. The broth also adds additional flavor to the turkey breasts.
Step 6
Remove the turkey breasts from the oven and place the meat onto a serving platter. Serve the turkey breasts immediately or reheat them in the microwave if eating them at a later time.
Tips and Warnings
- The leanest turkey and poultry is white meat from the breast with no skin. When you are buying ground turkey or poultry breast meat, ask that it does not include any skin or dark meat. Covering the baking pan with aluminum foil allows excess steam to be released but retains the moisture in the turkey breasts to keep them tender and juicy when finished. Use the drippings from the breast meat to make gravy by adding butter, broth and cornstarch and cooking it in a small pot.
- Ensure that you do not expose bare skin to hot steam when opening the oven door. Use pot holders or oven gloves to prevent burns when removing the hot pan from the oven. Wash your hands thoroughly with warm water and soap after handling raw meat. Wash any dishes and utensils that have come into contact with raw meat.
Things You'll Need
- 2 to 3 skinless turkey breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground sage
- 1/2 teaspoon crumbled dried rosemary
- 1/2 teaspoon garlic powder
- 1 can vegetable or chicken broth
- canola oil
- Baking pan
- Bowl
- Aluminum foil
- Basting brush
- Measuring spoons
- Serving dish
- Knife
- Serving spoon
- Oven gloves
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