How long does it take to cook turkey breast per kilo?

When it comes to oven temperatures and timings, roast turkey breast has the same requirements as a whole roast turkey – so at a temperature of 190C/170C fan/gas 5, you’ll need to cook it for 40 mins per kilo, plus an additional 20 mins.

How long does it take to cook a 2kg turkey breast?

Method

  1. Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.
  2. Heat the oven to 190C/170C fan/gas 5. …
  3. Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
  4. Rub the butter over the skin and season well.

How many will a 2kg turkey breast feed?

Herb Fed Free Range Bronze Turkey Breast Joints (allowing for some left overs)

Size of bird Portions
1.5 -2kg (3lb3- 4lb4) up to 6 people
2 -2.5kg (4lb4- 5lb5) 7 – 8 people
2.5 -3kg (5lb5- 6lb6) 9 – 10 people
3 -3.5kg (6lb6- 7lb7) 10 plus people
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Do you cook a turkey breast at 325 or 350?

The best oven temperature to cook a turkey breast is 350°. But 325° can work, but it will take a bit longer and potentially can dry a little more. 375° is too high, and you cook the skin very rapidly. The skin needs to be exposed to a 350° oven for about 1 ¾ to 2 hours to brown well.

How do you cook turkey breast Jamie Oliver?

Drizzle over a little oil and season with sea salt and black pepper. Place the turkey breast in a roasting tin, cover with tin foil and roast for 1 hour and 20 minutes (or 40 minutes per kilo), removing the foil for the last 20 minutes to allow the bacon to crisp up.

Do you take netting off turkey breast before cooking?

I always take that netting off before roasting the turkey. … Because turkey breast roasts can vary in thickness, the best way to gauge doneness is to use an instant-read meat thermometer. Once the turkey is cooked, it’s important to let it rest as directed in the recipe to set the juices.

What is the average weight of a turkey breast?

The average weight of a turkey breast is around 4 to 8 pounds.

How long do you cook a boneless turkey crown for?

Heat oven to 190C/170C fan/gas 5. Smear the butter all over the turkey crown and season all over with salt and pepper. Put in a roasting tin, skin-side up, and roast for 70 mins plus 20 mins per kg, or until the internal temperature reaches 65-70C. Remove the turkey from the oven and rest in a warm place for 20 mins.

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What temperature should a turkey breast?

We recommend that you remove the bird from the oven when the breast temperature reaches 165 degrees and the thickest part of the thighs reaches between 170 and 175 degrees. To take the temperature of the breast, insert the thermometer into the deepest part of the breast, holding it parallel to the bird at the neck end.

How long does it take a turkey breast to cook in the oven?

When it comes to oven temperatures and timings, roast turkey breast has the same requirements as a whole roast turkey – so at a temperature of 190C/170C fan/gas 5, you’ll need to cook it for 40 mins per kilo, plus an additional 20 mins.

Should a turkey breast be cooked covered or uncovered?

Just make sure you uncover the lid about 30 minutes before the turkey’s done roasting so the skin has a chance to get crispy. … Some recipes will instruct you to cover up the turkey breast instead of the whole bird because it cooks more quickly than the dark meat and is prone to drying out.

Do you put butter or oil on Turkey?

Don’t butter your bird

Placing butter under the skin won’t make the meat juicier, though it might help the skin brown faster. However, butter is about 17 percent water, and it will make your bird splotchy, says López-Alt. Instead, rub the skin with vegetable oil before you roast.

How do I keep my turkey from drying out?

For moist meat without the hassle of clearing fridge space to soak the bird in a vat of brining liquid, try a dry brine. Salting a turkey and letting it rest before roasting seasons it deeply and helps it retain moisture.

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How do I cook a boneless turkey crown?

Rub the oil, salt and pepper all over the bird and place it, breast side up, in a roasting tray. Cover the turkey crown in foil and roast for 60 minutes. The foil will help keep the breast meat juicy and stop the skin browning too soon and burning before the meat is cooked.

Why is my turkey so dry?

Because dark meat has more connective tissues, it takes longer to break down, so if you cook the turkey whole, by time the legs and thighs are done, the breasts are overcooked and dry. … After cooking, let the meat rest until it’s close to room temperature in order to let the juices redistribute.

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