"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-24-2009, 08:53 AM   #1
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Recipe Request - Moist Turkey Breast

Every year I make a whole turkey with fixings for Thanksgiving. This year I am passing on making a big bird and opting to go for a Turkey breast instead.

I already purchased it and I need help and tips on how to keep it moist. There is nothing worse than a dry turkey and given the breast has no fat, what can I do to keep it moist.

I was thinking about using the following technique, can someone please critique or share things that have worked well for them. I do want to roast it and not cook it in a crockpot so please give me oven tips.

I was going to rub the skin with mayonnaise and also put some butter between the skin and meat. I was then going to season it with a dry rub (a bunch of spices that I like). I was then going to put in a roasting pan with chicken stock and orange juice.

I was planning to roast it for an hour or so uncovered (temp ?) and then cover it and cook it some more for another hour or two.

Will this work? Is my technique to cook this breast correct.

The breast is already brined so I don't intend to brine it again.

__________________

__________________
Yakuta is offline   Reply With Quote
Old 11-24-2009, 09:34 AM   #2
Head Chef
 
Join Date: Dec 2008
Posts: 2,300
Sounds good! As for timing, well that depends on the size of the breast. Sometimes folks will start with the bird covered, then uncover it towards the end of the cooking time in order to brown the skin.
__________________

__________________

Wyogal is offline   Reply With Quote
Old 11-24-2009, 09:38 AM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,369
Rather than cooking by time, use a thermometer. The main reason turkey is dry is because it's overcooked. As soon as the meat reaches an internal temperature of 165 F, it's done. If you're doing stuffing, I'd do it separately from the breast.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-24-2009, 09:51 AM   #4
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Andy M. View Post
Rather than cooking by time, use a thermometer. The main reason turkey is dry is because it's overcooked. As soon as the meat reaches an internal temperature of 165 F, it's done.
Exactly what I came to post. If you do not have a probe thermometer then this is a great excuse to get one. They are fairly inexpensive and you will get a lot of use out of it.

Like Andy said, when it hits 165 it is done, so make sure you pull it out of the oven before that as there will be 5-10 degrees of carryover cooking after the heat source is removed.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-24-2009, 10:01 AM   #5
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Can you brine it first Yakuta? I think that would help too.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-24-2009, 10:02 AM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
It is already brined Alix.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 11-24-2009, 10:08 AM   #7
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Oops. I didn't see that last line the first read through. Sorry folks...ignore the caffeine deprived lady's post! (I should know better than to post before coffee
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-24-2009, 10:55 AM   #8
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Thanks very much GB and Andy for the temperature tip. I will get a probe thermometer so that I can ensure I don't overcook it.

I am a bit nervous since this is my first attempt at cooking only a breast that it will turn out dry and tasteless. I will keep my fingers crossed.
__________________
Yakuta is offline   Reply With Quote
Old 11-24-2009, 11:48 AM   #9
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
If you're nervous, cover with foil I have found that works wonders to keep stuff moist too.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-24-2009, 12:23 PM   #10
Head Chef
 
Yakuta's Avatar
 
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Thanks Alix, I guess I would rather have a moist breast than a perfectly browned skin. I'll do that.
__________________

__________________
Yakuta is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:55 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.