TURKEY BREAST FILLET
Fine, lean and tender meat that can be used for most purposes. However, overcooking will result in dry, dull meat.
Keep in mind
Turkey breast is lean meat and needs the support of fatty and juicy ingredients.
How to cook turkey breast fillet
This lean and tender meat is done – and will immediately start turning dry – at a temperature of only 65°C. If you are cooking this cut in the oven, don't forget that the inner temperature will keep on rising even after you have removed it from the heat.
The breast fillet of the turkey works well in a wok – not the least because the frying oil and the tasty juices in the wok are a good match for the dryness in the meat.
Thinly sliced and woked turkey breast with cashew and Thai basil.