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Turkey breast recs

medrite Feb 20, 2013 02:50 PM

I just bought a whole skinless, boneless turkey breast & now realize I don't have a clue how to cook it. Can I roast it like a regular turkey? Can I put it in the slow cooker? Help me please CH-ers!

Thank you!

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  1. w
    wyogal RE: medrite Feb 20, 2013 02:58 PM

    I like to "roast" it (quotations, maybe not exactly roasting) by putting it in my glass 9x13 pan, use LOTS of butter, or better yet, Meyer lemon infused olive oil, some sliced lemons, and pepper. Sometimes I might crumble some dried (yes, I use dried) rosemary, and a bit of garlic (grated over the breasts). You can cover it, since you aren't trying to crisp skin.
    Maybe that's more of a braise, or even a confit, depending on the amount of butter/oil.
    I end up with super moist, great tasting turkey.

    3 Replies
    1. re: wyogal
      medrite RE: wyogal Feb 20, 2013 03:02 PM

      Yum -- sounds great. What temperature do you roast, & how long?

      1. re: medrite
        wyogal RE: medrite Feb 20, 2013 03:04 PM

        It depends on how large it is. I cook it at 350F until done (use a probe thermometer). You can google poultry temps. I forget right now, 165, 170-ish.

        1. re: medrite
          1POINT21GW RE: medrite Feb 20, 2013 05:39 PM

          Since there's no skin that you'll be trying to brown and crisp, go for a lower temperature - something around 250 degrees F, no higher than 300 degrees F. Pull it when the internal temperature is no more than 150 degrees F. Depending on the size and shape, you could pull it around 145 degrees F as carryover cooking will cause it to coast up to around 150 degrees F or more once it's out of the oven.

          Poultry breast meat, is perfectly safe to eat at 150 degrees F and much more moist than if it were (over)cooked to 165 - 175 degrees F.

      2. h
        honu2 RE: medrite Feb 20, 2013 03:37 PM

        I've done turkey breast in a slow cooker but, aside from the convenience, think it's better when done in the oven

        1. goodhealthgourmet RE: medrite Feb 20, 2013 05:52 PM

          The problem is the potential for drying it out - the breast is really lean, and without skin to protect and moisten it, roasting can be tricky. One of the "cheats" for keeping it moist is to wrap/cover it with bacon ;) A quick marinade helps too.

          Other options:
          - Poach and shred for turkey salad, tacos, enchiladas, sandwiches
          - Pound it out and stuff/make a roulade
          - Slice into cutlets for any number of pan-fried recipes
          - Cube and use in curry, or a casserole, or cacciatore, or white chili, or kebabs...

          1. ipsedixit RE: medrite Feb 20, 2013 07:17 PM

            Brine and roast or poach (as goodhealthgourmet) suggested up above.

            1. m
              melissabryson RE: medrite Feb 20, 2013 07:29 PM

              I bought some at Costco this Fall. They had skin on. I roasted at 400 degrees with just a rub of butter under the skin and a sprinkle of salt and pepper on top. This might sound too simple but absolutely delicious. The breasts took about 20-30 minutes for the ones I had. Don't overcook. Let rest. Slice against the grain. Yummy!! www.mcnackskitchen.com

              1. f
                fourunder RE: medrite Feb 20, 2013 11:59 PM

                If you want moist and tender meat that wont fall apart when you slice....then roast low and slow between 200-225 degrees on a rack....

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