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Country Discussion Topics
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A breast???
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KatG    Posted 11-24-2004 at 16:56:46       [Reply]  [Send Email]
Well I got a turkey breast to cook for tomorrow...My neighbor tells me if you cook them like you do a turkey they get dry??? Hot about a slow cooker...anyone had any experience with a breast???...KAtG


steve19438    Posted 11-25-2004 at 03:59:06       [Reply]  [Send Email]
nuthin complicATED about it! if it has a timer thingy get rid of it. i like to spray the skin with a little of PAM olive oil. (your choice) roast at about 300/325 AND KEEP A EYE ON IT!!! overcooking is what dry's out a turkey. baste, baste, baste.
if you happen to have a convection oven i think that oven type is best for roasting fowl.


donna in w.v    Posted 11-24-2004 at 20:10:55       [Reply]  [Send Email]
always cook a breast and a turkey cuz the kids all like white meat. It is never dry I loosen the skin and place bits of frozen butter under the skin and tent with foil and just let it brown for the last 30-45 min or so .Happy Thankgiving.


Ret    Posted 11-24-2004 at 19:19:44       [Reply]  [No Email]
you are good about getting attention, however went to daughters awhile ago and sliced one up for her. She is going to mix up a bunch of stuff and then roll the slices up with it in the middle.
Something new in a cookbook. I don't care, cause she is also making a pumkin cheesecake too.
REt


~Lenore    Posted 11-24-2004 at 18:23:52       [Reply]  [No Email]
I watched Racheal Ray on the Food Network cook two turkey breast today.
Here is her recipe, it sounds complicated but really isn't.

"TURKEY BREAST"

Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat.

1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple or regular brandy (recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.


ron,ar    Posted 11-24-2004 at 17:45:56       [Reply]  [No Email]
hmmm, somebody mentioned, basting it often, another uses butter, everyone seems to agree with keeping it moist, aw heck, just what was the question again? At my age I am forgetting just exactly what to do with one. Well, you asked :^)
Happy Thanksgiving everyone!!!!


GeneSC    Posted 11-24-2004 at 17:42:31       [Reply]  [No Email]
Inject it with a little wine or marinade, will
keep it moist and also add flavor.......Gene.....


KatG    Posted 11-24-2004 at 17:30:23       [Reply]  [Send Email]
I would love to throw this darn breast in the crockpot but it needs some type of liquid doesn't it...I am baking a ham also...and this breast is small...It is so cramped up in the kitchen...Matt's been promising me another frige...GOT MILK...waitng for folks who have ask for it...I have no room...limited counter space...and my nerves are already starting to get raw and haven't even done the first thing yet...KAtG


Maggie/TX    Posted 11-24-2004 at 17:20:50       [Reply]  [No Email]
Oh Kat, you are leaving the door wide open for some answers there ya know! ;)

I haven't cooked turkey breast but the first idea that comes to mind would be to use one of those cooking bag things with it. I forget what you call them but I used them once to cook rock cornish game hens and they came out great. Stands to reason that keeping the moisture sealed in with it will help and just follow the directions on the package for the bags.


Hawk    Posted 11-24-2004 at 17:18:12       [Reply]  [No Email]

i slow smoke them over green hickory for about 1 hour per pound and at about 125 degrees. good luck with it, it should be great how ever you do it. have a great thanksgiving. Hawk


KatG    Posted 11-24-2004 at 17:15:36       [Reply]  [Send Email]
:) Guess I should have said turkey breast huh???.lol...KAtG


Fawteen    Posted 11-24-2004 at 17:21:27       [Reply]  [No Email]
I was being good.

Gave me a wicked headache...":^)


Maggie/TX    Posted 11-24-2004 at 17:23:21       [Reply]  [No Email]
I don't wonder at it. Being good gives me a headache too. :)


James(Ga)    Posted 11-24-2004 at 17:13:29       [Reply]  [No Email]

KatG, I cant wait to read the answers to that one. But if you keep it basted maybe it wont be dry. Try a little water in bottom of pan to keep it moist and bast often. James PS also use butter.


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