How Long Does It Take To Boil A Turkey Breast

What temperature should a turkey breast?

165°F is what you’re aiming for. The meat thermometer should always be inserted in the center of the thickest part of the turkey breast. Additionally, before slicing, always let the turkey breast rest for ten minutes while it’s covered with foil. Perfect! The temperature will rise slightly to about 170 degrees.

For the sauce, bring the jelly, stock, and cream to a boil over medium-high heat in a 10-inch nonstick skillet. Let boil, uncovered, until thickened and syrupy, about 3 minutes.

There are several uses for this moist turkey meat. It’s particularly helpful for make-ahead chef salads and sandwiches when you have weekend guests. Use it as a replacement in any recipe that calls for cooked chicken meat. It can also be used as a high-quality, reasonably priced veal substitute. Additionally, you can simply freeze any extra turkey meat you don’t use during the week for use at a later date.

This salad, which is light but flavorful, makes use of fresh basil, sun-ripened tomatoes, and the last of the fall produce.

Place turkey breast in large stockpot. Add water to cover. Add onions, carrots, celery, bay leaves, parsley and salt. Bring to boil. When the instant reading thermometer is inserted into the thickest part of the meat, it should read 155 degrees. After an hour, simmer the meat gently covered (the temperature will rise by at least 20 degrees while it is standing). Remove from heat. Let stand 20 minutes in liquid.

Add the mustard and horseradish, then season with salt and pepper to taste. Stir well. Adjust seasonings. Add turkey slices to pan. Use tongs to turn meat until heated through. Sauce can be made ahead and refrigerated. Gently reheat in skillet and finish as above. Garnish glazed turkey slices with chives. Serve hot. Makes 4 servings, scant 1/2 cup sauce.

Should a turkey breast be cooked covered or uncovered?

Searing the turkey breast first necessitates covering the skillet when cooking on the stove. This makes the turkey breast more moist, succulent, and tender by allowing the stock’s juices to seep into the meat.