How Long to Cook a Perdue Turkey Breast in the Oven for a Perfectly Cooked Bird

Cooking a turkey breast can seem intimidating, but it’s actually quite easy if you follow a few simple guidelines. When it comes to Perdue turkey breasts specifically, there are some tips and tricks that will ensure it turns out juicy, flavorful and cooked to perfection every time. In this comprehensive guide, I’ll walk you through everything you need to know about cooking a Perdue turkey breast in the oven, from thawing and prep to cooking times per pound.

A Quick Overview of Perdue Turkey Breasts

Perdue is one of the largest turkey producers in the United States. Their turkey breasts are available bone-in or boneless seasoned or unseasoned. Perdue turkey is also sold as whole birds or separate breast roasts. Here are some key facts about Perdue turkey breasts

• They contain no artificial ingredients, preservatives or added hormones/steroids.

• The turkeys are fed an all-vegetarian diet with no animal by-products

• Perdue turkey is hatched, raised and harvested in the USA.

• Boneless turkey breasts range from 2-7 pounds. Bone-in breasts are typically 4-8 pounds.

• Seasoned turkey breast varieties include Roasted, Savory Herb and Cajun Style.

Thawing a Frozen Perdue Turkey Breast

If you purchased a frozen Perdue turkey breast, the first step is safely thawing it out. Here are some thawing guidelines:

• In the refrigerator: Allow 24 hours for every 4-5 pounds. Place breast in a container to catch drips.

• In cold water: Allow 30 minutes per pound. Submerge sealed breast in cold tap water, changing water every 30 minutes.

• In the microwave: Follow microwave instructions, stopping to check often. Cook immediately after thawing.

Seasoning and Preparing a Perdue Turkey Breast

• If using an unseasoned breast, coat it with olive oil or melted butter and season generously with salt, pepper and any additional herbs/spices.

• Seasonings like garlic, rosemary, thyme and sage complement turkey well. Rub the seasoning all over the breast.

• If stuffing the breast cavity, do so just before roasting and use a meat thermometer. The stuffing must reach 165°F.

• Tie the breast with kitchen string to maintain its shape if necessary. Tuck wing tips under.

• Let seasoned breasts sit at room temperature for 30 minutes before cooking.

How Long to Cook a Perdue Turkey Breast in the Oven

The cooking time will vary slightly depending on whether you have a bone-in or boneless breast, if it’s stuffed and the size of the breast.

General Oven Roasting Guidelines:

• Preheat oven to 325°F. Use a roasting pan fitted with a rack.

• Roast bone-in breasts for 18-22 minutes per pound. Roast boneless for 20 minutes per pound.

• For a 5 pound boneless breast, roast for about 2 1⁄2 hours. For a 6 pound bone-in breast, roast for about 2 hours.

• Check temperature at the thickest part using a meat thermometer. Cook until it reaches 165°F.

• Let rest for 15 minutes before carving. Internal temp will rise 5-10 degrees.

Quick Roast Option:

• Preheat oven to 400°F. Roast for 15 minutes.

• Reduce heat to 325°F and continue roasting using times above until 165°F.

Slow Roast Option:

• Cook at 300°F using times above until internal temp reaches 165°F. The slower roast makes it extra tender.

How to Tell If Your Turkey Breast Is Done

Using a meat thermometer is the best way to determine doneness and ensure food safety. Turkey is safe to eat once it reaches an internal temperature of 165°F at the thickest part of the breast.

Signs your Perdue turkey breast is fully cooked:

• It reaches 165°F on a meat thermometer.

• The meat is opaque and no longer pink.

• The juices run clear when pierced with a knife.

• The leg moves easily when you wiggle it.

• A pop-up timer has popped up (if present).

If undercooked, return to the oven until the proper internal temperature is reached. Use foil to prevent over-browning.

Letting Your Turkey Breast Rest

An important step is letting your Perdue turkey breast rest for 15-20 minutes after roasting. The internal temperature will continue rising as it rests, resulting in juicier meat. Tent it loosely with foil to keep warm.

As the turkey rests, use this time to make gravy from the pan drippings or prepare any side dishes.

Carving and Slicing Your Cooked Turkey Breast

Once rested, it’s time to carve the turkey. Here are some tips:

• Use a sharp knife to carefully slice the breast meat from the bone.

• Cut diagonally across the grain for more tender slices.

• Cut the wings, legs and thighs at the joints if desired.

• Chop and shred any remaining meat for sandwiches, soups, casseroles etc.

• Refrigerate carved turkey within 2 hours and use within 3-4 days. Freeze portions in freezer bags for longer storage.

Common FAQs and Troubleshooting

My turkey breast is still slightly pink, is it safe to eat?

Yes, as long as it has reached the minimum internal temperature of 165°F. The pink color can be caused by the seasoning rubs or smoking method and does not indicate undercooking. Always rely on a thermometer for doneness.

Why is my turkey breast dried out and tough?

This can happen if it’s overcooked. Try reducing the temperature to 300°F next time and use a thermometer to avoid overcooking. Letting it rest before carving will also keep it moist.

Can I stuff my turkey breast like a whole turkey?

Yes, you can stuff boneless or bone-in turkey breasts. However, the stuffing must reach 165°F before removing from oven so use a thermometer. Cook 10-15 minutes longer if stuffed.

My turkey breast has dark spots, is it spoiled?

Dark spots or bruising on the meat is just superficial discoloration and does not indicate spoilage. Turkey is still safe to eat as long as it was stored properly and cooked to 165°F internally. Simply trim off any blemished portions.

Can I roast a turkey breast from frozen?

It’s best not to roast a frozen turkey breast. Always thaw it first by placing in the fridge 1-2 days ahead. Thawing overnight in the fridge allows the ice crystals to break down more evenly.

Get Creative with Leftover Turkey

Leftover roasted Perdue turkey breast is incredibly versatile. Here are some delicious ways to use up those leftovers:

• Sandwiches – Sliced turkey with cheese, lettuce, avocado etc.

• Turkey salad – Shred turkey mixed with mayo, celery, onion, cranberries.

• Tacos – Shredded turkey, salsa, avocado, cheese.

• Soup – Turkey noodles, turkey rice, turkey vegetable.

• Casserole – Combine with veggies, noodles, rice, gravy, cheese.

• Quesadillas – Turkey, cheese, peppers, onions.

• Stir fry – With soba noodles, veggies, ginger soy sauce.

• Turkey tetrazzini – Turkey, pasta, mushrooms, sherry, parmesan.

• Turkey enchiladas – With green sauce, beans, cheese.

The possibilities are endless for giving leftovers new life! Freezing portioned turkey in freezer bags allows you to enjoy it for months.

Conclusion