Recipes

[novamc1]

https://snack-girl.com/snack/cooking-turkey-breast-oven-bag/

Or simply check the Reynolds Aluminum website for all sorts of turkey-cooking ideas.

I have followed the instructions for cooking a turkey breast in a Reynolds bag before..  Perhaps give it a try.  It sure is easy.

Remember that any turkey breast, cooked in a slow crockpot or a cooking bag can always be browned in the oven toward the end of its cooking period,  if desired.

[novamc1]

No matter how a turkey gets cooked, doesn't  the best and most popular turkey consist of slices of white meat, with some great-tasting  stuffing around or under it, and some good gravy on top?

Would be interested to know what other folks do with the rest of the turkey's body, other than making soup from the carcass.

[LoveMyBaby]

@novamc1 

I know I'm in the minority but I'm not a fan of turkey or chicken white meat. Too dry. Just stopped buying chicken breasts a few years ago, buy strictly skinless boneless chicken thighs & drumsticks. 

- having said that, we always utilize the leftover turkey by making turkey sandwiches (with mayo of course), or a cold chicken salad type recipe (using the turkey). 

I cook the hugest turkey,  that I can find so as to have enough turkey and in-bird stuffing leftovers for any guests who might want some turkey to take home. 

I also use the Reynolds bag - place it in the oven, and bake for 5 hours. No need to open oven but to check for the popped thermometer. 

[sweetee2]

I've always used the oven bags. If you rub a little oil on the skin it will always brown. Even my picky  MIL thinks it's good..

[songbird]

I just roast the fresh Butterball. I like to put butter just under the skin. I usually put stuffing in ithe bird.  It's safe for me, because it always taste the same...good!  What i really want to try is fried Turkey.  But I'm too scared to try it.  I'm referring to the indoor fryer by Butterball.  I've never eaten it and I would love to try it just once.  Maybe next year....

[Nightowlz]

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@songbird wrote:

I just roast the fresh Butterball. I like to put butter just under the skin. I usually put stuffing in ithe bird.  It's safe for me, because it always taste the same...good!  What i really want to try is fried Turkey.  But I'm too scared to try it.  I'm referring to the indoor fryer by Butterball.  I've never eaten it and I would love to try it just once.  Maybe next year....

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@songbird 

I like the Butterball turkey breast cooked in the Nesco with the fan on the lid. It always come out so good. We also make it on the grill in-direct cook method or on the smoker. DH wants to deep fry one this year so guess that's what we are doing. Have not had one in a long time. It is really good. Hard to believe it cooks so fast. We have one of those Butterball Masterbuilt indoor turkey fryers. When we use it we put it on the table on the covered patio out back.

[blackhole99]

I was going to do a turkey breast, but I was able to get an organic whole turkey so I'm going to roast that. We only like breast meat so I will be using the rest of the turkey for soup, turkey vegetable. Years ago when they first came out I used the Reynolds bags to roast all kinds of meat and it worked fine. I use Martha Stewarts method for roasting a turkey these days.

[software]

Turkey thigh meat is so good, I love it.

I saw Emeril cook a turkey once a long time ago.   He cooked the turkey whole, when the breast was up to temp, he took it out, neatly cut the dark meat away & returning dark meat to the oven until it came up to temp.

Makes sense.   One of the reasons breast meat comes out dry is because it stays in the oven overcooking while the dark meat is getting done.

Emeril showed how you can put the legs & thighs back on the platter with the breast if you want a presentation on the table.    At my house, nobody cares.    I put out the food all sliced & ready to eat buffet style.