How to Roast a Juicy Turkey Breast in a Cast Iron Skillet

Roasting an entire turkey is a daunting task that many home cooks only brave once a year for Thanksgiving. However, preparing just the turkey breast is much more approachable on any weeknight. When paired with a cast iron skillet, you can achieve crispy skin and tender juicy meat easily.

Cast iron is excellent for high-heat roasting. It distributes heat evenly and retains it well to give that signature sear Preparing the turkey breast in a heavy cast iron skillet means you can skip the roasting pan and eliminate some cleanup.

Read on for a step-by-step guide to roasting flawless turkey breast in a cast iron skillet. We’ll cover everything from prep, seasoning, cook time, carving, and more.

Benefits of Cast Iron Turkey Breast

There are a few reasons why cooking turkey breast in cast iron is an excellent choice

• Promotes browning and crispy skin – The cast iron mimics oven heat to crisp the skin beautifully.

• Speeds cook time – Thinner turkey breast roasts faster than a whole turkey.

• Adds flavor – Any fat and juices that render out of the turkey are caught in the cast iron skillet.

• Easy to carve and serve – The breast is fully exposed, instead of tucked inside a roasting pan.

• Minimal cleanup – Just the skillet to wash instead of a roasting rack and pan.

Step-by-Step Instructions

Follow these simple steps for roast turkey breast success:

Ingredients

• 1 bone-in, skin-on turkey breast (about 2-3 lbs)
• Olive oil
• Salt and pepper
• Fresh herbs (optional)

Directions

1. Remove the turkey breast from packaging and pat dry with paper towels. Allow it to sit at room temperature for 30 minutes before cooking.

2. Preheat your oven to 400°F. Heat a 10 to 12-inch cast iron skillet over medium-high heat.

3. Season the turkey breast all over with salt and pepper. Coat the skin liberally with olive oil. Add any fresh herbs like thyme or rosemary if desired.

4. Sear the turkey skin-side down in the hot skillet for 5 minutes until browned. Don’t move it around, just let it sear.

5. Flip breast over and sear the underside 3 minutes. Transfer skillet to oven.

6. Roast at 400°F for 15 minutes. Baste turkey with pan juices.

7. Turn oven down to 350°F and continue roasting about 30-40 more minutes. Baste occasionally until breast hits 165°F.

8. Let turkey rest for 10-15 minutes before slicing and serving.

Carving and Serving

Once rested, the turkey breast is ready to carve. Slice down along the breastbone to remove intact pieces. Cut against the grain into slices. Serve with pan juices spooned over the top.

The seared, juicy turkey breast is delicious on its own, in sandwiches, salads, and more. Pair it with hearty sides like roasted veggies, rice pilaf, or mac and cheese.

Turkey Breast Roasting Tips

• For best results, choose a bone-in, skin-on breast. The bones help retain moisture and skin gets crispy.

• Avoid moving or flipping the breast too much while it sears to get an evenly browned exterior.

• Use an instant-read thermometer to monitor doneness and prevent overcooking.

• Letting the breast rest after cooking allows juices to redistribute for moist meat.

• Carve across the grain once rested for tender, easy to chew slices.

Common Turkey Breast Roasting Questions

How long should I roast a 3 pound turkey breast?

Figure around 15 minutes per pound at 400°F. So a 3 pound breast will take about 45 minutes total. Always rely on a meat thermometer for doneness.

What if my cast iron skillet isn’t big enough?

No problem! You can roast the turkey breast directly on a rimmed baking sheet instead. The browning may not be as good, but it will still turn out juicy.

Can I stuff a boneless turkey breast?

Yes! Slicing a pocket into a boneless turkey breast and stuffing it adds great flavor. Opt for simple fillings like herb butter, spinach-artichoke dip, or feta cheese with sun-dried tomatoes.

Should I brine or inject a turkey breast?
Brining or injecting helps keep the breast very moist, but isn’t mandatory. Salting the meat a day ahead provides some of the same benefits without the hassle.

What temp should cooked turkey register?
Always cook poultry to a minimum of 165°F as measured by a meat thermometer. The thickest part of the breast should read at least 165° before removing from the oven or grill.

Can I roast a frozen turkey breast?
You can roast a frozen turkey breast straight from the freezer, but it will take about 50% longer. Thaw first in the fridge for 24 hours per pound for the juiciest results.

Cooking a whole turkey is reserved for special occasions. But preparing a quick turkey breast in a cast iron skillet can be an easy, delicious family meal any night of the week. With these tips and technique, you’ll achieve a browned, juicy turkey breast worthy of a Norman Rockwell painting!