Poultry

Breast

Breast of Turkey is large lean pectoral muscle—mild and quick to dry. Bone-in skin-on bastes itself; boneless needs brine, fat, or sauce. Festive roast and sandwich staple on turkey; escalope source on veal. As a breast section of bone, portion for even cooking and clear labelling. Cook turkey breast to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, smoking, deli slicing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.