When you cook a frozen turkey breast, you save thawing time and reduce the chances of cross contamination without compromising the texture and flavor of the finished product. Whether you are cooking one or multiple turkey breasts, you have many preparation options. Because turkey breasts are small and take less time to cook than a whole turkey, you can use them to quickly create individual or family meals.
Cook it on your stove top. Season your frozen turkey breast and put it in a medium pot. Add onions, garlic, potatoes, corn, carrots and your favorite seasonings. Cover your pot with a lid and allow the turkey breast to simmer for one hour. As the turkey thaws, the water will blend with the vegetables and seasonings, which will create a turkey breast and seasoned vegetable dish.
Roast it. Preheat your oven to 350 degrees F and grab a roasting pan. Line your pan with aluminum foil and season your frozen turkey breasts. Place the meat inside of your roasting pan with cut potatoes, carrots, onions, garlic and corn. Cover the top of your roasting pan with aluminum foil and let it bake for two hours.
Deep-fry it. Broil your turkey breasts at 375 degrees F for five minutes on each side. Pour enough cooking oil in your deep fryer to fully cover the turkey breasts. Remove the turkey from the broiler and allow it to cool. Use a marinade injector to season your turkey. Season with a small amount of flour, coating each side of your turkey breast. Fry each turkey breast for 3 1/2 minutes.
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Use a large cast iron or steel pot if you do not have a deep fryer.
Before starting her writing career, Tanya Brown worked as an eighth-grade language arts teacher. She also has a background in nursing, with extensive experience in urology, neurology and neurosurgery clinics. Brown holds a bachelor's degree in psychology and is pursuing her master’s degree in educational psychology.