Cooking A Boneless Turkey Breast

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The National Chicken Council reports that Americans bought 5.7 billion lbs of boneless, skinless chicken breasts last year. That's no surprise to the home cook, who relies on the breast to be the foundation of many a family dinner. Here are some tips to ensure you're buying the right kind, prepping it correctly and storing and thawing it properly to get the most out of each breast.

Buy

The convenience of boneless, skinless breasts will cost you (they're usually a few dollars more expensive per pound than bone-in, skin-on), so be sure to stock up when they're on sale or buy the discounted "family packs." Just remember, smallish breasts (4 to 5 oz each) are more uniformly thick and will cook more quickly and evenly than larger ones. We love Perdue Perfect Portions for that very reason.

Trim

If the breasts are too big, cut them into smaller portions. First, place a breast on a cutting board and remove the tenderloin (the smaller piece of meat on the underside of the breast) so the breast cooks more evenly. (Save the tenderloins for stir-fries or chicken fingers.) Now press down on the top of the breast with the palm of your hand, and slowly slice horizontally through the breast with a sharp knife to yield two thinner pieces.

Store

Freeze the portions your family won't eat right away by placing breasts in a single layer on a foil-lined baking sheet (this way, they won't freeze together into one solid clump). Freeze at least 2 hours or until solid, then lift the breasts off the foil and place them in a ziptop freezer bag for up to 6 months. You'll have single portions, ready to thaw.

Thaw

Food safety first! When you're ready to use the frozen breasts, thaw them for 3 to 6 hours in the refrigerator, not on the countertop (bacteria love to grow in warm places). If you can't wait that long, keep the breasts in the plastic bag and submerge them in a bowl of cold water for about an hour.

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