All About Turkey
With so many cuts to choose from, turkey gives you unlimited ultra-lean, nutrient-rich options to enjoy in your favourite recipes.
Assorted Turkey Parts
Turkey breasts are a popular choice and a sensible alternative to roasting a whole turkey. They vary in weight from 1½ to 3 lbs (750 to 1.5kg) and are sold boneless, with or without skin, and whole, halved, or formed into a roast with netting around it. A turkey breast weighing 2 lbs (1kg) will take approximately one hour to cook. But because of the variations in sizes and shapes, it is recommended to use a meat thermometer when roasting to properly gauge doneness.
Prepare the turkey breast in a roasting pan as you would a whole turkey. Insert a meat thermometer into the centre of the thickest part of the meat. Cover loosely with foil and place in an oven pre-heated to 325°F (160°C). Cook until the meat thermometer registers between 165° to 170°F (73° to 77°C).
For those who prefer dark meat, roasting turkey thighs is an ideal alternative to roasting a whole turkey. Thighs vary in weight from about 1/2 lb to 1¾ lbs (250 to 850g) and are sold either with bone and skin on, or boneless and skinless. Two boneless, skinless turkey thighs with a total weight of 2 lbs (1kg) will take approximately 1½ to 1¾ hours to cook. Since all turkey thighs vary in size and shape, it is best to use a meat thermometer when roasting.
Prepare turkey thighs in a roasting pan or baking pan as you would a whole turkey. (Brush with oil or melted margarine if thighs are skinless.) Insert a thermometer into the centre of the thickest part of the thigh. Loosely tent with foil or cover with a lid. Cook at 325°F (160°C) until the meat thermometer registers 170°F (77°C).