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help please. what to do with a boneless skinless turkey breast

I have a 3 lb. boneless skinless turkey breast that I would like to make in the oven. Any suggestions for a recipe that would make for a moist and tasty piece of meat? Can you brine a skinless piece of turkey? I could also use one of those oven roasting bags.
Any help would be much appreciated as almost all boneless turkey breast recipes I see online are for skin on.

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  1. Yes, it's gonna be hard to keep it moist. Maybe a crock-pot recipe? Or season well and put in crock-pot (or oven) with some chicken broth and butter? Let's see what others have to say, it's hard when it's skinless.

    1. What about stuffing it and I also like the crockpot idea. I too want to see whatothers recommend. Don't think I've ever see one.

      1. Keeping it moist could be difficult. I would cut it into strips and give it a quick fry in a pan. You could then use it for many dishes, from pitas, to fajitas, to an entree salad, to turkey divan.
        Yeah, turkey divan. That's what I would make.

        1. A turkey breast is about as fat free as meat can be and will quickly dry out if not talked to gently. This isn't a typical cut of meat but here are a couple of thoughts (if anything sounds good, a recipe can be found or made):

          - butterflied, stuffed and braised with bacon on top to baste the bird as it cooks to keep it moist
          - same without butterflying and stuffing
          - cut up and made into a turkey stew (either creamy or spicy/tomato)
          - cut halves and treated like skinned chicken breasts in a recipe
          - kept whole, put in your bag with liquid, vegetables, and herbs
          - sliced, beaten, and stuffed into rollades
          - sliced, beaten, breaded, and fried with pan gravy

          Tons of great stuff to do with it - what did you plan for it and what sounds good?

          1. The only thing I ever do with those is poach them until they're JUST done (155º-160º inside), let them cool down in the broth, then slice them and make a tonnato sauce, as for vitello tonnato. Both Marcella Hazan and James Beard have excellent recipes. This is a delicious cold warm-weather dish, and makes great sandwiches, too. It also keeps in the fridge for quite some time, as long as it's covered to keep the sauce from browning.

            1. Thanks all for your suggestions. Think I'll try to put the breast into a bag with some broth/wine and seasonings-thanks alwayscooking. This is my first time attempting this-may be my last or may actually work!

              1 Reply
              1. re: sunnykatya

                I cook them all the time and always moist. I marinate with salt and pepper, olive oil, fresh thyme, basil and garlic over night. Then I cook in a saute pan (I used cast iron) Brown on one side, then flip and put in a 350 oven. Add 1/4 cup chicken broth to the pan and bake for about 20 minutes covered until cooked but not over cooked. It is always very moist. I use it for just turkey and stuffing, lots of different uses. Sometimes just cut and serve in sammys or salads.

                Cutting it in thick slices and dipping it in egg and then a mix of bread crumbs and pecans is great. Pan sauteed and served with a light cheese sauce is wonderful. Or a light wine wine and current sauce.

                I don't wrap the whole thing but I have cut in thick portion and wrapped individually in bacon which can be really good as mentioned below.

                I have never had a moisture problem but I use it quite often.

                Cut in 3" pieces make a pocket and stuff with some smoked gouda, sauteed mushrooms and onions. Pan Saute and finish in the oven and serve over sauteed creamed potatoes and spinach and topped with a light herbed butter. A side of fresh green beans or asparagus (whatever is fresh). It takes probably 15 minutes in the oven and the potatoes take no time on the stove top. Healthy and great taste.

              2. Looks like you've already made your plans, but for healthy-eating nights, slicing it crosswise into cutlets can't be beat. They have a different flavor from chicken breast (some would say just plain more), and they cook very quickly. Three pounds would be a little bit of a challenge, though, unless you have a big family.

                I also grind it with garlic, apples, black pepper and onions to make sausage patties that are good for you -- just don't overcook them.

                1. I'd stuff it, roll it and wrap it in bacon. Not the heathiest choice if that's what you're going for, but my husband loves it like that. Alternatively, I've made this recipe with a few tweaks (no cornstarch thickening) http://southernfood.about.com/od/croc....

                  1. Maybe too late for tonight, but I make a boneless turkey this way and it is so simple and it stays very moist. The recipe is called Celia's Honey Chicken, but it works well with turkey.

                    Take 1/2 cup of honey in a glass bowl (or measuring cup) and warm it in the microwave for about 20 seconds. Add 1/2 cup low sodium soy sauce and mix. You can also add some garlic and/or ginger if you'd like.

                    I stab the turkey breast a few times on the top and bottom so the marinade can get in the middle and then pour mixture over turkey breast in a casserole dish with cover. Marinate overnight, if possible, and then the next day heat, covered, on 375 for about 45 minutes. I check it with a meat thermometer to make sure it's done.

                    I couldn't believe how good it came out the first time I tried it. I always think of turkey breast being so dry, and this is not.

                    1 Reply
                    1. re: valerie

                      Thank you. I'm going to try this next week in the US if I find boneless skinless turkey breast. Its a teriyaki!

                    2. Wow so many great ideas! I thought this was a lost cause. Thank you all again!

                      1. Brine it, slow roast it at 250 for 3 hours, finish over a wood fire for smoke flavor. Are you against using bacon? Laying strips of bacon across the top when roasting would help with flavor and fat content.

                        1 Reply
                        1. Brine it and then cover it with strips of bacon and bake it until barely done (like 160ish). Or butterfly, stuff and roll it up and either braise or bake it. Or slice it into cutlets and make schnitzel with it

                          1 Reply
                          1. re: ESNY

                            The cutlet idea reminds me of an Italian dish I used to cook a lot. You dip and crumb breast slices, fry them, then lay a strip of mozzarella on each and run them under the broiler. Then you chop up one or two of these and serve tossed with spaghetti and a marinara sauce, then follow with the other cutlets as the meat course with more marinara offered on the side, and maybe some steamed broccoli with a little vinaigrette. Friends and family found all of this elaboration a bit puzzling, but nobody had a problem eating it!

                          2. This is one of my when-I'm-dieting standards. The breast is unbelievably moist and the sauce is scrumptious. Oh, and it freezes really well, too. I do it either with or without skin, but the roll seems to make a difference. I tie it up if I haven't bought one already tied.

                            1 3- to 4-pound boneless turkey breast with skin, tied in a roll
                            1 cup firmly packed dark brown sugar (I substitute Sweet 'n' Low Brown)
                            1 cup ketchup
                            6 ounces water
                            2 tablespoons oil
                            3 tablespoons balsamic vinegar
                            3 tablespoons soy sauce
                            1 onion, diced

                            Preheat oven to 450F. Place turkey breast in an oven bag. Insert meat thermometer in center of meat. Combine sugar, ketchup, water, oil, vinegar, soy sauce, and onion; pour over turkey. Bake for 1 hour. Reduce oven temperature to 350F and bake for 30 to 40 minutes or until thermometer reads 170F.

                            2 Replies
                            1. re: JoanN

                              Do you pierce the thermometer through the bag, or do you pierce the meat, and seal it with the thermometer in the bag?

                              1. re: Bzdhkap

                                I see, now that you ask, that in rewriting the original recipe to do it as I do (the original was done in a roasting pan, but I much prefer the oven bag; easier cleanup), I reversed the instructions. You put the turkey in the bag, pour the sauce over it, seal the bag, and insert the thermometer. And, yes, I do indeed just pierce the bag. Actually, I cut a small slit in the bag with my kitchen shears and poke the thermemoter through the slit.

                            2. I'm not a big turkey breast fan, but I love a good turkey mole; many woudd agree the national dish of Mexico.

                              1. I do it on the grill and it stays very moist with this marinade - mix lime juice, lime zest, olive oil, tequila, garlic, cilantro, red onion, chipotle chile, cumin, salt, pepper, and the juice from one orange and marinate the turkey overnight.

                                2 Replies
                                1. re: Kater

                                  You "do it on the grill and it stays very moist"? Very brave and very kinky. :)

                                2. I'm not a huge fan of turkey or chicken breast but when I do make it, I first brine it using Thomas Keller's fried chicken brining recipe. Then I pound the breast down (cut to smaller pieces if needed) then pan fried it. Once cooked, I then make a sauce with the left over pan drippings with water, soy sauce, onion/garlic, herbs if I have on hand and lots of freshly grinded pepper.

                                  1. I went to a friends last weekend and she made the most delicious boneless turkey breast. It was skinless as well. She brined it in kosher salt, water and brown sugar for an hour or so. Then, she spread a layer of coarse ground dijon mustard and blasted it in a hot oven until done. It was super moist and wonderful.

                                    3 Replies
                                    1. re: mschow

                                      I do brine some and it does help but I rarely have time. But now and then do it. Thats sounds good with the brown sugar.

                                      1. re: mschow

                                        I'm actually getting off early today (rain ruined the offshore trip) so I'm going to brine this afternoon. I took one out of the freezer last night and will give it a try tonight. However I am going to smoke mine. Rain or not I can still smoke on my porch. A a single breast doesn't take that long. Also going to try some onions and a few other vegetables and tomatoes which probably be used for another meal, but why not. I also may add my shrimp when the turkey is done to make a smoky shrimp dip for a simple anniversary party I need to cater on Monday night. Just a couple but the dip might be fun to try. They are good friends so they can be guine pigs

                                        1. re: kchurchill5

                                          I brined and did 2 breasts. The brine I left for 5 hours. Smoked on a very light wood flavor, water bath. They were good and juicy I admit.

                                          > I went to a friends last weekend and she made the most delicious boneless turkey breast. It was skinless as well. She brined it in kosher salt, water and brown sugar for an hour or so. Then, she spread a layer of coarse ground dijon mustard and blasted it in a hot oven until done. It was super moist and wonderful.>

                                          I enjoyed it, but honestly I probably wouldn't do it again. I have one recipe that I do brine my turkey. I grill and then serve with a cranberry apricot relish. And I brine in a citrus, juniper and peppercorn brine so it adds some flavor. But that is the only recipe that I use a brine on.

                                          The time it took to me was not worth it, however very very good. Don't get me wrong. It was excellent. But my roasted comes out as juicy.

                                          But appreciate the recipe, will keep it and definitely pass it on because it was very good. It is just my personal taste is all.

                                      2. When I have a hunk of deli quality turkey, which I'm thinking is similar to what you have, I like to cut it into chunks, put some olive oil and seasonings over that and roast for a half hour until browned. Then I make pot pie out of it.