Low Roasted Turkey
This low roasted turkey breast is the foolproof way to get juicy, flavorful turkey every single time, no more dry turkey. A
Servings: 8 servings
Calories: 116kcal
Equipment
- Ninja Combi (or conventional oven, or any appliance with a low bake setting)
- Probe thermometer or instant read thermometer
- Small bowl (for the seasoning blend)
- Small tray or plate (for the fridge rest)
- Sharp Knife
- Kitchen twine (optional, only if you remove the netting)
Ingredients
Turkey
- 2-21/2 lbs boneless turkey breast, netting left on the bagged kind, like Butterball; often labeled 3 lbs, but that weight includes the gravy packet
Dry Brine Seasoning
- 1 tablespoon fine grain sea salt or kosher salt
- 1 tablespoon coarse ground black pepper restaurant grind or freshly ground; use ½ tablespoon if you prefer a milder pepper flavor
For Cooking
- 1 cup water plain water for the Ninja Combi; no need to use stock, it won't add flavor here
Instructions
- The night before, or at least 4 to 6 hours before cooking, combine 1 tablespoon of fine grain sea salt and 1 tablespoon of coarse ground black pepper in a small bowl and mix well. This head start acts like a dry brine, letting the salt penetrate the meat and flavor it from within.
- Trim off any extra bag material, but leave the netting on the turkey breast. The netting holds the pieces of turkey together while it cooks, since these breasts are often two pieces joined together. Season liberally over the entire turkey breast, including the ends. It looks like a lot of seasoning, but each slice only picks up a little.
- Place the seasoned turkey breast on a small tray or plate to catch any juices and refrigerate uncovered for at least 6 hours, or overnight. Leaving it uncovered helps dry the outside for better texture. If it will be in the refrigerator longer than a day before cooking, loosely cover it or place it in a bag so it doesn't dry out too much.
- When you're ready to cook, pour 1 cup of plain water into the bottom of the Ninja Combi pan and set the rack in place. Place the turkey breast on the rack, skin side up if yours has skin.
- Insert a probe thermometer into the thickest part of the turkey breast, going in from the side. Since these breasts can be two pieces joined together, make sure the probe is in a solid piece of meat and not sitting in a gap between two cuts. You can also thread the probe like a needle, up and over and back in, for the most accurate reading.
- Close the door and select Combi Bake. Set the temperature to 225℉/107℃ and the time for 35 minutes, then hit start. The Combi steams for about 20 minutes before the bake time begins, so plan on about 55 minutes total. If your turkey sat out at room temperature for an hour before cooking, cut about 5 minutes off the cook time.
- When the time is up, do not open the door. The turkey should be at about 145℉/63℃. Leave it in the closed appliance for 10 minutes. This hold time keeps the turkey at a safe temperature long enough to be fully pasteurized, and it doubles as the rest period. Carryover heat will bring it up to about 155-157℉/68-69℃, which gives you the best texture. Even 15 minutes in there is perfectly fine.
- Remove the turkey and let it sit for about 5 minutes while you cut the netting off. Slice and serve it hot with gravy, or let it cool at room temperature for a good 30 minutes before wrapping and refrigerating. Chilled turkey slices beautifully thin for sandwiches and salads.
Notes
PREP TIPS
• Season the turkey breast the night before, or at least 4 to 6 hours ahead. This dry brine time is hands-off and is not included in the total time on the recipe card, but it makes the biggest difference in flavor.
• Leave the netting on. These bagged turkey breasts are usually two pieces joined together, and the netting keeps everything in one neat roast. If you do remove the netting to season inside, tie the breast back together with kitchen twine before cooking. Cooking Tips
• Holding the turkey at 145℉/63℃ for about 10 minutes pasteurizes it, the same principle used in sous vide cooking, so it is perfectly safe to eat. By the time it climbs to 155℉/68℃, the required hold time is only about a minute.
• If you're using a regular oven with dry heat only, don't go by time. Use a thermometer and expect roughly an hour at 250℉/120℃ to reach 145℉/63℃.
• Probe placement matters. Go in from the side into a solid piece of meat, or thread the probe through so it isn't sitting in a gap between two pieces. STORAGE
• Refrigerator: Let the turkey cool at room temperature for about 30 minutes before wrapping, so trapped steam doesn't keep cooking the meat. Store wrapped or in an airtight container in the refrigerator for up to 4 days.
• Freezer: Wrap slices or portions tightly and freeze in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Warm slices gently, covered, with a splash of broth in a low oven or short bursts in the microwave so the turkey stays moist. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Season the turkey breast the night before, or at least 4 to 6 hours ahead. This dry brine time is hands-off and is not included in the total time on the recipe card, but it makes the biggest difference in flavor.
• Leave the netting on. These bagged turkey breasts are usually two pieces joined together, and the netting keeps everything in one neat roast. If you do remove the netting to season inside, tie the breast back together with kitchen twine before cooking. Cooking Tips
• Holding the turkey at 145℉/63℃ for about 10 minutes pasteurizes it, the same principle used in sous vide cooking, so it is perfectly safe to eat. By the time it climbs to 155℉/68℃, the required hold time is only about a minute.
• If you're using a regular oven with dry heat only, don't go by time. Use a thermometer and expect roughly an hour at 250℉/120℃ to reach 145℉/63℃.
• Probe placement matters. Go in from the side into a solid piece of meat, or thread the probe through so it isn't sitting in a gap between two pieces. STORAGE
• Refrigerator: Let the turkey cool at room temperature for about 30 minutes before wrapping, so trapped steam doesn't keep cooking the meat. Store wrapped or in an airtight container in the refrigerator for up to 4 days.
• Freezer: Wrap slices or portions tightly and freeze in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Warm slices gently, covered, with a splash of broth in a low oven or short bursts in the microwave so the turkey stays moist. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1serving (about 4 oz) | Calories: 116kcal | Carbohydrates: 0.5g | Protein: 25g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 1107mg | Potassium: 285mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 27IU | Calcium: 21mg | Iron: 1mg