Exhale. Whatever hopes and dreams you nurtured for the accolades this turkey would earn (So flavorful! Cover your pot with a lid and allow the turkey breast to simmer for one hour. Deep-fry it. Preheat your oven to 350 degrees F and grab a roasting pan. Whatever you do, DO NOT try to deep-fry a frozen turkey. Cook it on your stove top. Broil your turkey breasts at 375 degrees F for five minutes on each side. Cover the top of your roasting pan with aluminum foil and let it bake for two hours. You can now take the turkey out of the oven, cover it with foil and let it rest for 30 to 45 minutes before carving. Season with a small amount of flour, coating each side of your turkey breast. Look for the giant pile of whole frozen turkeys in the meat department of your local grocery store, piled high in a freezer bunker; the frozen turkey breasts will be close by. Do not open the door of the oven for two hours. It is possible to cook a turkey from a frozen state—yes, really! must now give way to cold, hard reality. Change water every 30 minutes to keep turkey cold. Not only would raw turkey not be tasty, merely handling it would pose a significant food safety hazard (to say nothing of eating it). That means knowing how to cook a frozen turkey breast in the Ninja Foodi (or another pressure cooker) is important for staying on plan. If you're reading this article on Thanksgiving morning, you're likely in a state of panic. Remove the turkey from the broiler and allow it to cool. You’re going to roast it for a lot longer than you typically would—and that’s the part that’s tricky. Broil your turkey breasts at 375 degrees F for five minutes on each side. How to Baste Your Turkey Without a Baster, The Correct Chicken Temperature for Juicy Meat Every Time, The 16 Products Our Editors Wouldn’t Host Thanksgiving Without, 16 Thanksgiving Turkey Recipes to Feed a Crowd, The 13 Best Mail Order Turkeys for Thanksgiving 2020. Place the meat inside of your roasting pan with cut potatoes, carrots, onions, garlic and corn. To do this, insert the pin of the thermometer … After two hours, you should be able to work your meat thermometer into the deepest part of the thigh. Set the turkey on the rack and put it in the oven. WHOLE TURKEY BREASTS Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions: ... You can roast a frozen turkey breast too. Using the high pressure setting, set the timer for 42-48 minutes, if you’re cooking a 7-8 lb. Psst! Under normal circumstances, making multiple holes in a turkey with thermometers would not be recommended. Remove plastic netting and package. On the other hand, you won't be able to brine the turkey, or season it with your famous spice rub. By then you should be able to get the bag of giblets out. Even though the legs and thighs cook faster, the dark meat can handle a little extra cooking and still stay quite moist. Moreover, the breast, which is the most prone to overcooking and drying out, cooks more slowly when it starts off frozen, … The good news is, you CAN cook a turkey that's still frozen. When you don't want the whole bird, this is a great option. You can find fresh or frozen bone-in turkey breasts at the market. The breast should be thawed about an inch or so, but it will still be frozen past that. Deep-fry it. After all, anyone can cook a turkey when nothing goes wrong. And not only will it be thoroughly cooked, but it'll also be beautifully browned, moist, and delicious. So put it back in the oven and let it continue cooking until the pop-up timer pops up and/or a temperature reading at the thigh reads 175 to 185 F. If the reason you took it out of the oven, to begin with, is that the skin is looking quite brown, drape some foil over it to prevent it from getting too dark, and let it continue cooking. After the turkey has cooked for just about 2 hours, let’s take a look at the bird. Ideally the thigh will make it to 175 to 180 F, but for now, it'll probably read 90 to 95 F. Once you have the probe into the thigh, brush the skin with melted butter, season with salt and pepper and return it to the oven for another hour. Safety-wise, the magic number is 165 F. If all goes well, the thigh will read between 175 and 180 F, while everywhere else is telling you at least 165 F. If so, congratulations! 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