Stove Top "Roasted" Curried Turkey Breast
Moist, flavorful turkey browned and simmered in curry. Easy stovetop method with pan gravy. Quick tips for chicken or boneless breasts.
I usually don't like turkey, because most people overcook it and tend to dry it out. This one is very moist and flavorful, because it's first browned and then simmered in a little bit of liquid.
Submitted by: Mabel Menard from Chicago, IL
Yield: 8
- Brown the skin-seared turkey first, then simmer covered in a little broth to lock in moisture and flavor.
- Tuck a curry, garlic, and bay leaf mixture under the skin for concentrated seasoning.
- Finish with a 20-minute rest, make a simple pan gravy from the juices, and always cook to 165°F (74°C).
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
How does this stovetop method keep the turkey moist?
Browning the outside builds flavor and seals juices. Simmering the breast covered in a small amount of broth creates a gentle, moist heat that prevents drying. Putting the curry mix under the skin adds fat and flavor right on the meat.
How do I safely get the curry mixture under the skin?
Make a small opening near the edge of the breast. Slide a finger or a spoon between skin and meat to create a pocket. Spoon the curry mix in, then gently rub the skin so the seasoning spreads evenly. Work slowly to avoid tearing the skin.
What internal temperature should the turkey reach?
Cook the thickest part of the breast to 165°F (74°C). Use an instant-read thermometer and avoid touching bone when checking temperature.
Can I use a boneless turkey breast or a whole chicken instead?
Yes. Boneless breasts cook faster; monitor temperature and start checking earlier. For a whole chicken, spatchcock (remove the backbone and flatten) as the recipe suggests. A 2-3 lb chicken will take about an hour total; a 5-6 lb bone-in breast follows the recipe times.
How do I make gravy from the pan juices?
Remove the turkey to rest. Skim off excess fat, then sprinkle 1 to 2 tablespoons of flour into the pan and stir to brown slightly. Slowly whisk in broth until smooth. Simmer until thickened, taste and salt as needed. For a gluten-free option, use a cornstarch slurry instead of flour.
Can I change the seasoning if I do not like curry?
Yes. Use other spice blends like garam masala, smoked paprika with garlic, or a classic herb mix with rosemary and thyme. Keep the technique the same: rub under the skin and brown before simmering.
How should I store and reheat leftovers?
Cool within two hours and refrigerate in an airtight container for 3 to 4 days. Freeze up to 2 to 3 months. Reheat gently in a low oven (275 to 300°F) covered, or warm slices in a skillet with a little broth until the center reaches 165°F.
How does this stovetop method keep the turkey moist?
Browning the outside builds flavor and seals juices. Simmering the breast covered in a small amount of broth creates a gentle, moist heat that prevents drying. Putting the curry mix under the skin adds fat and flavor right on the meat.
How do I safely get the curry mixture under the skin?
Make a small opening near the edge of the breast. Slide a finger or a spoon between skin and meat to create a pocket. Spoon the curry mix in, then gently rub the skin so the seasoning spreads evenly. Work slowly to avoid tearing the skin.
What internal temperature should the turkey reach?
Cook the thickest part of the breast to 165°F (74°C). Use an instant-read thermometer and avoid touching bone when checking temperature.
Can I use a boneless turkey breast or a whole chicken instead?
Yes. Boneless breasts cook faster; monitor temperature and start checking earlier. For a whole chicken, spatchcock (remove the backbone and flatten) as the recipe suggests. A 2-3 lb chicken will take about an hour total; a 5-6 lb bone-in breast follows the recipe times.
How do I make gravy from the pan juices?
Remove the turkey to rest. Skim off excess fat, then sprinkle 1 to 2 tablespoons of flour into the pan and stir to brown slightly. Slowly whisk in broth until smooth. Simmer until thickened, taste and salt as needed. For a gluten-free option, use a cornstarch slurry instead of flour.
Can I change the seasoning if I do not like curry?
Yes. Use other spice blends like garam masala, smoked paprika with garlic, or a classic herb mix with rosemary and thyme. Keep the technique the same: rub under the skin and brown before simmering.
How should I store and reheat leftovers?
Cool within two hours and refrigerate in an airtight container for 3 to 4 days. Freeze up to 2 to 3 months. Reheat gently in a low oven (275 to 300°F) covered, or warm slices in a skillet with a little broth until the center reaches 165°F.
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