Food Lens · Protein
Turkey breast
Mild and lean, similar to chicken breast but slightly firmer, and prone to drying out if overcooked.
Lens analyzedTurkey breast is the lean, white meat cut from the front of the turkey, sold whole, as a boneless roast, or sliced into cutlets. It cooks faster than a whole bird and is a common choice for smaller households or weeknight meals.
Where it comes from
Turkey has long been part of North American cooking, most closely tied to holiday meals, and selling the breast separately from the whole bird became common as households looked for a smaller, quicker-cooking option outside of holiday roasting.
Buying it
Check whether it's bone-in or boneless, and whole or sliced into cutlets, since cooking times differ significantly between these forms.
Storing it
Refrigerate raw turkey breast and cook within a day or two, or freeze it if you're not ready to cook soon.
Keeps about 3 days in the fridge.
Recipes that use turkey breast
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