Turkey Breast

Turkey breast is the lean, boneless white-meat cut from the chest of a turkey. It has a mild flavor and fine-grained texture that stays tender when cooked just to doneness but can turn chalky if overcooked; cooks roast it whole, sear as cutlets, grill or poach for salads, and slice for sandwiches, and it is sold fresh, frozen, or as brined roasts.\n\nTurkeys are native to North America and were domesticated by Indigenous peoples before spreading to Europe and beyond. Modern production is concentrated in the United States and Canada, where the breast is popular for holiday roasts and deli meats.