Turkey breast is lean and healthy, but it dries out very easily if cooked the wrong way. With proper temperature control and moisture, it can turn out tender, juicy, and flavorful.
How to cook turkey breast without drying
To cook turkey breast without drying, use gentle heat, add moisture, and avoid cooking it longer than necessary.
Why turkey breast dries out quickly
Turkey breast contains very little fat compared to thighs or legs. This means it has less natural protection against heat and loses moisture fast.
High temperatures and long cooking times are the main reasons turkey breast becomes tough and dry.
Oven cooking method
- Preheat the oven to 350°F (175°C).
- Pat the turkey breast dry and season evenly.
- Brush lightly with oil or melted butter.
- Place in a baking dish and cover loosely with foil.
- Bake for 20–25 minutes per pound.
- Remove foil for the last 10 minutes to brown.
- Cook until internal temperature reaches 165°F (74°C).
Stovetop method for smaller cuts
- Heat a pan over medium-low heat.
- Add a small amount of oil or butter.
- Cook turkey breast gently, turning occasionally.
- Add a splash of broth if the pan becomes dry.
- Remove from heat as soon as fully cooked.
Practical tips
- Covering with foil helps retain moisture.
- Let the meat rest 10 minutes before slicing.
- Slice against the grain for tenderness.
Common mistakes
- Cooking at too high a temperature.
- Not using any added fat or liquid.
- Slicing immediately after cooking.
Conclusion
Once you know how to cook turkey breast without drying, it becomes a reliable and healthy protein. Gentle heat, added moisture, and proper resting make all the difference.