Kitchen

[Pianomama]

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!

[beauty junkie]

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.

[jannie3]

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

[Cats3000]

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

[qualitygal]

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.

[Campion]

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.

[Barbarainnc]

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.

[June Lands]

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.

[texasheart]

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!!!

[June Lands]

Thank-you TexasHeart!