pmeheran
Senior Cook
Here I go again. I don't really have a lot of patience for complex involved recipes. I learned from a nice jewish lady years ago, that the easiest way to have a juicy breast in my turkey or chicken is to simply cook it breast down. I tried it and lo and behold, it worked! You don't get crisp skin, but who gives a damn in this day and age. It works really well if you butterfly it and grill it over a pan of water, the steam keeps the bird somewhat more moist. Coming from german parentage, I don't care how the food looks, only how it tastes and maybe the texture. Leave appearance to the french and italians. Sorry folks, I just read on another forum how much they worried about dry breasts and crisp skin. Breast down forever!!!!!!