Recipes

[skittles2]

Making this instead of whole turkey. Any tips on keeping it from getting dry, size of pan as far as how far away from edge of pan should breast be; what height should the sides be,

should i cook it covered/uncovered

baste or rub with oil before oven

how to get it to stay upright in pan

best pan material

any other tips would be much appreciated

[Lynneuk]

Last Sunday I tried a boneless stuffed turkey breast for the first time. It turned out really well and I will definitely be making it again and again. Butterfly the breast open like a book then cover with Saran Wrap and pound it to an even thickness.Mine ended up about 12 x 6 inches. Salt and pepper it then spread on a layer of stuffing. I'd made mine the day before because it must be cold when you add it. I'd added a little sautéed sausage, chopped apple, onion and celery and chopped almonds to a pack of chicken stovetop. Then starting at the short side use the saran wrap to help you roll it tightly and then tie kitchen twine around it in three places. Chill in fridge. Set oven to 400, remove from fridge while oven heats and smear with soft butter, s&p, garlic powder. Roast for 55 minutes then let rest for 10 minutes on counter. I'd definitely do this for a thanksgiving if there was just the two of us one year. Saves a lot of hassle dealing with a big bird and much easier clean up.