topic Re: cooking a turkey breast in Kitchen

cooking a turkey breast

Pianomama — Thu, 25 Dec 2014 07:22:20 GMT

Do you cook it like you would a fryer (pot in the oven for 2-3 hours)? I realize the weight would also be a factor. It is defrosted in my frig. I've cooked whole turkeys but not turkey breasts. Thanks!

Re: cooking a turkey breast

beauty junkie — Thu, 25 Dec 2014 07:37:35 GMT

I always make the breasts instead of the whole turkey. I put it in a pan like a regular turkey.I put my seasonings and butter then cover it and I usually make a 7-8lb one and takes about 3 hours. We always use a gage and I leave it covered till the last half hour. Always comes out so juicy and tender.I make a rub of paprika,salt&pepper and a little water then I use a stick of butter and cut in chunks and in about an hour or so baste it. Everyone has said the best turkey ever.

Re: cooking a turkey breast

jannie3 — Thu, 25 Dec 2014 08:55:45 GMT

The last two times that we had a turkey breast I did it in the crock-pot for about 3 hours, started on high, then switched to low. Used reg. seasonings and butter inside and out and poured chicken stock over the top. Easy and falling apart tender

Re: cooking a turkey breast

Cats3000 — Thu, 25 Dec 2014 13:04:53 GMT

We roast it just like we'd roast a regular turkey. Comes out wonderful!!

Re: cooking a turkey breast

qualitygal — Thu, 25 Dec 2014 13:13:26 GMT

I'm defrosting one tomorrow that I want to do on the first. I love turkey. You are making me think I need to start switching to just the breasts. Sure would be easier for us.

Re: cooking a turkey breast

Campion — Thu, 25 Dec 2014 13:42:44 GMT

As I'm single, but I love turkey roasted, I tend to cook turkey breasts a lot. I also cook turkey, cut in half by removing the spine with poultry shears and an assist from a Chinese cleaver. I've gotten rather quick at it, and I can buy a turkey on sale and have two weeks' of meals in the freezer, plus the trimmings for soup. The breasts, out here, at the local poulterer's, run more expensive by at least fifty percent. However, breasts do go on sale at the grocery, especially after holidays.

To roast EITHER a breast or a turkey half, I put them into a roasting pan. The whole breast goes onto the rack; the half bird just goes into the bottom of the roasting pan. (I bought the Cuisinart last year half price-the one with a rack and stainless. Best thing I ever bought--I'm using it constantly.) I have preheated the oven to 475 and rubbed Ye Bird with a bit of olive oil and poultry seasoning (which in my case is Penzey's Sausage Seasoning, because I love how it tastes, and it's a similar mix--paprika, garlic salt and savory herbs.) To be frank, semi-soft butter rubbed into the turkey is probably better; it doesn't drain off as fast and helps brown the bird. But I usually have olive oil around, and not always butter available to schmear on the bird. But butter is a good thing.

I thrust in an electronic digital thermometer with a probe, into the thickest part of the breast, not touching any bone. If I'm doing a BIG turkey half, I insert the second probe into the thigh.

I cook at 475 for a half an hour and the skin starts to brown up. I reduce the heat to 350 at that time, and then go until the breast meat registers 185. Then I take the bird out and let it rest for at least 30 min until carving. Some people tent it with foil, but I never do. The dripping in the pan tend to be juices rather than oil because I never use a Butterball. Nor do I brine. I pour off those juices and use them to make gravy.

This makes dinner for me for a week--I carve up the meat and put it into aluminum pie pans or tupperware and can make gravy turkey on mashies, or turkey sandwiches or just turkey with roasted sweet potatoes. I also can take a turkey sammidge for lunch. Some people make soup from the bones--I don't, but if you like to, I suggest you trim off the wing flaps and tips as well as the spine (if doing a whole turkey in halves) and make broth with all those trimmings. Skim it and make turkey noodle soup or even pea soup (adding in smoked turkey wings or necks for the smoky component.) This is one way to feed a family at a reduced cost, yet get very hearty meals and lunches.

My mom was on a limited budget when we grew up but we ate WELL. Turkey was her method--we ate it in the off season and always enjoyed it. She could feed five of us with huge appetites and get quite a few meals including pea soup or noodle soup out of one sale turkey. We never tired of it.

Re: cooking a turkey breast

Barbarainnc — Thu, 25 Dec 2014 14:07:37 GMT

Just 4 of us and I cook just the Turkey Breast using The America's Test Kitchen Method.

Slow-Roasted Turkey with Gravy Recipe from Season 10 show called An Old-Fashioned Thanksgiving.

Re: cooking a turkey breast

June Lands — Thu, 25 Dec 2014 14:32:21 GMT

what do you think about using the oven bags for turkey? I have a turkey breast to cook today. I have used the bags in the past for whole turkeys and they always come out moist and delicious. Plus they cook faster.

Re: cooking a turkey breast

texasheart — Thu, 25 Dec 2014 15:04:52 GMT

Annabella............I cooked a turkey breast (usually cook the whole turkey) for the first time this past Thanksgiving........it was a 10#er.........used the turkey bag and it was simply delicious. Guy Ferri (/Food Network) has a recipe over there that I basically used (you brine it and add your spices) and baked in the cooking bag......I didn't bake it exactly like his recipe since I was using the turkey bag.......followed the instructions on the box of the Reynold's Cooking bags for baking..........it was done in about 2 1/2 hours if I recall correctly.....it was so moist and delicious, I think that is what I will be doing from here on out with turkey. I couldn't have asked for a more delicious, succulent turkey. Good Luck!!!

Re: cooking a turkey breast

June Lands — Thu, 25 Dec 2014 16:04:43 GMT

Thank-you TexasHeart!

Re: cooking a turkey breast

paShar — Thu, 25 Dec 2014 16:09:34 GMT

TexasHeart....... I have a question about using the bags to roast a turkey. Does the turkey brown?

When I'm going to roast a turkey, I thaw it in the fridge and then, a day or so before I'm going to use it I take it out of the wrapping, take out the giblets and neck and put it in a turkey bag to put back in the fridge until I'm ready to roast it. I've never used the bag for actually roasting it however.

Thanks!

Re: cooking a turkey breast

Lisa now in AZ — Thu, 25 Dec 2014 18:04:47 GMT

Since it is just me, I had a whim to make a turkey breast, so I picked up a frozen one and then realized that by the time it defrosted, I would be out of the mood, so I got a Jennie O Frozen to Table bagged one which was a seasoned boneless skinless breast. It comes in a cooking bag. I had planned to use my Ninja 4-in-1, but for some reason, it said not to use in electric roasters. I didn't understand why not, since it also had a method of using the crock pot, but I put it in the oven anyway and after 2 hours, it was done and juicy.

I guess because of the fact that there was no bone, you could cook it directly from frozen? It sure was convenient. Just wondered if 1) anyone else cooks them from frozen and 2) why they might say not to use an electric roaster?

Thanks and enjoy your birds!

Re: cooking a turkey breast

NJgirl 1205 — Fri, 26 Dec 2014 03:57:42 GMT

On 12/25/2014 paShar said:
TexasHeart....... I have a question about using the bags to roast a turkey. Does the turkey brown?

When I'm going to roast a turkey, I thaw it in the fridge and then, a day or so before I'm going to use it I take it out of the wrapping, take out the giblets and neck and put it in a turkey bag to put back in the fridge until I'm ready to roast it. I've never used the bag for actually roasting it however.

Thanks!

I too would like to know what happens to the skin in the bag and whether it Browns. I suppose you could open it during the last 30-45 min of cooking to brown.

Re: cooking a turkey breast

June Lands — Fri, 26 Dec 2014 03:59:50 GMT

On 12/25/2014 Jerseygirl1266 said:
On 12/25/2014 paShar said:
TexasHeart....... I have a question about using the bags to roast a turkey. Does the turkey brown?

When I'm going to roast a turkey, I thaw it in the fridge and then, a day or so before I'm going to use it I take it out of the wrapping, take out the giblets and neck and put it in a turkey bag to put back in the fridge until I'm ready to roast it. I've never used the bag for actually roasting it however.

Thanks!

I too would like to know what happens to the skin in the bag and whether it Browns. I suppose you could open it during the last 30-45 min of cooking to brown.

We used the bag and it did brown.if you wanted more browning, cut the bag the last 20 minutes of cooking.

Re: cooking a turkey breast

VaBelle35 — Fri, 26 Dec 2014 04:06:02 GMT

I'm single, so I try to find an 8-9 lb turkey when I can. I've been lucky at Harris Teeter in years past for Thanksgiving. I found a 9 lb organic free range turkey at Costco a couple of weeks ago. Now that I know I can find a small one at Costco, I'll add that to my list of places to search going forward.

I love whole turkeys, but I don't need a huge one.

Re: cooking a turkey breast

Azcowgirl — Fri, 26 Dec 2014 04:35:41 GMT

I often do a breast in the roasting bag, and it always turns out tender and juicy (:

Re: cooking a turkey breast

Sunshine — Fri, 26 Dec 2014 04:55:40 GMT

it was just the two of us so we had a stuffed turkey breast from Costco. It was delicious. The stuffing is sausage and cranberries. You just have to warm it in the oven for a half hour. We served it with yams, brussel sprouts and cranberry sauce.

Re: cooking a turkey breast

texasheart — Fri, 26 Dec 2014 16:43:21 GMT

On 12/25/2014 paShar said:
TexasHeart....... I have a question about using the bags to roast a turkey. Does the turkey brown?

When I'm going to roast a turkey, I thaw it in the fridge and then, a day or so before I'm going to use it I take it out of the wrapping, take out the giblets and neck and put it in a turkey bag to put back in the fridge until I'm ready to roast it. I've never used the bag for actually roasting it however.

Thanks!

pashar, I'm sorry I just now checked back here but I see your question has already been answered. Yes, it does brown and the roasting bag keeps it moist......I did brine my turkey first with Guy's recipe on FoodNetwork..........which makes the turkey even moister. As was stated above, you could cut the bag on top and let it brown a little more if it's not brown enough for you a little before the turkey breast is done.

Re: cooking a turkey breast

FlowershopGirl — Fri, 26 Dec 2014 20:52:53 GMT

I like the bag method too. It always comes out brown and juicy and tender.