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Mar 30, 2009 02:44 PM

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.