Whether you're entertaining a small or large group, follow this helpful serving size guide to know how much turkey per person is needed this Thanksgiving.
When cooking boneless turkey breast in air fryer, plan on half a pound to three-quarters of a pound of turkey breast per person. Buying a bone-in turkey breast instead? Then allow for a quarter pound of turkey breast per person. How Long To Cook Turkey Breast In Air Fryer? The length...
This recipe calls for a 2-pound boneless turkey breast. That’s a fairly small size. If larger ones are all you can find, double the stuffing ingredients and cut the breast in half. Then, roast two stuffed turkey breasts. Adjust roasting time, as needed (this is when a good meat therm...
You can use boneless in this recipe if you want (we'd still recommend skin-on), but you'll likely need to decrease the cooking time to accommodate for its smaller size. How Much Turkey Breast Per Person? As a rule of thumb, plan to purchase 1 ½ pounds of turkey per person ...
Smoking a turkey breast typically takes about 30 to 40 minutes per pound at a temperature of around 225 °F (107 °C). However, cooking times can vary based on factors such as the specific smoker you are using, the consistency of the temperature, and the size and shape of the turkey ...
This Turkey Breast is wet-brined for maximum flavor and moisture, basted in butter then roasted to perfection. The perfect Brined Roast Turkey Breast!
Step 5 –(OPTIONAL) Reverse sear the cooked sous vide turkey breast in a very hot pre-heated cast iron pan for 45 seconds per side to develop a nice brown sear. If your turkey breast comes with skin, don’t skip the reverse sear step for the skin side. This is how you get crispy...
Everything I've Learned From Cooking 100 Turkeys The Ultimate Turkey Time Calculator The Ultimate Thanksgiving Grocery List How Much Turkey Per Person Do I Need? 45 Easy Leftover Turkey Recipes 28 Best Leftover Stuffing Recipes Our Favorite Ina Garten Thanksgiving Recipes ...
Tent & BasteRoast until the skin is a light golden color, then cover the breast loosely with a foil tent to prevent further browning. During the last 45 minutes of roasting, remove the foil tent to brown the skin. Basting is not necessary, but does help promote even browning. Rest, Then...
Your choice of bird — heritage versus conventionally farmed birds — may vary depending on your diners’ preferences. The classic conventional bird has a bigger breast, offering ample meat for those who prefer white meat. Heritage birds pack more flavor into the meat, but tend to be smaller, ...