How to cook a turkey breast?
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| I put mine in the slow cooker with one dry onion soup mix envelope ...and 1 or 2 T of butter. High first hour and then low the rest of the day (5-7 hrs) ...really depends on how much you put in of course! If needed, I add 1/4C chicken broth. Tastes great for sandwiches or anything that requires meat! |
| You can do it in a crock pot.......oval type for no more than 6 hours. Add liquid of choice (chicken broth, wine, melted butter and ?), seasonings, veggies, whatever. Unfortunately the skin doesn't crisp...you could run it thru the broiler at the end if crisp skin was necessary. You can cook it traditional oven roast, just tent it with foil. Also have the liquids in the bottom, have a good meat thermometer (I like the type that call you when they reach the desired temp) You want 165 degrees but I set for 160 and then when it comes out, fold down the foil and let the bird finish itself. If timing......allow 17-20 per pound. Some folks swear cooking bags are the only way to go. I'll be interested in various flavors others add........I love turkey so don't go overboard on additives........but I have done some mole (mo-lay) turkeys that were marvelous....(mole is a complicated mexican seasoning) |
| Even though it's just Todd and I, we still make the whole turkey. I like the roasting bags. Put it in the pan and bag it, roast until done (love the buttons that pop up!) Season with whatever the mood decides at the moment - usually light stuff as Todd doesn't do spicy. Then cool it enough to debone and freeze in correct sized serving (or recipe) freezer bags. Label light and dark meat, so they can be ID'd in the freezer. Works great and makes a lot of meat for a good price. And wonderful to use later on - it's all prepared even if you just want a sandwich or throw in w/ some pasta.  |
| I am making turkey breast for supper tonight! I slice the meat to have a thinner longer piece, top with stuffing, roll and tie with string. Roast in oven until done. The house always smells wonderful. I don't really have a recipe. I have googled in the past...Martha Stewart has a good recipe, I don't do all the fancy things she does. Stuffed turkey breast seems not to freeze well, but is great as left overs. The crock pot recipe and the whole turkey sound good too! peg |
got sheep wrote: Even though it's just Todd and I, we still make the whole turkey. I like the roasting bags. Put it in the pan and bag it, roast until done (love the buttons that pop up!) Season with whatever the mood decides at the moment - usually light stuff as Todd doesn't do spicy. I'm a bag fan, the meat is always tender and juicy. Plus, it cooks faster. If they stop producing cooking bags, my kitchen will close. Turkey sounds yummy....hmmm. |
| THE best would be using a Farberware Open-Hearth Rotisserie Broiler. The Showtime rotisserie would probably result in very similar results, the difference being an enclosed space and heat coming from the side instead of from underneath. The outside gets continuously basted. Yum. I would imagine the Showtime Rotisserie would be more energy efficient as the cooking area is enclosed so some heat is on the other side of the meat rather than escaping into the kitchen. Then again, the intense heat followed by cooling in the Farberware Open-Hearth Broiler Rotisserie might create a different result than a more even process. |
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