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Old 09-20-2006, 07:54 AM   #1
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Turkey Breast?

I picked up a turkey breast yesterday. What way of cooking will make a juicy breast?

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Old 09-20-2006, 08:27 AM   #2
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I'd recommend brining it first. Then you can pretty much do whatever you like and you'll still retain a juicy piece of meat. Do a search on here for Brining and you will come up with oodles of information. I'd get that link for you, but I am just about to run out the door. Sorry!
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Old 09-20-2006, 08:32 AM   #3
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Just roast it with a liberal sprinkling of salt and coarse pepper. To a temp of 160 in th emeatiest part of the meat.
I am not a briner of poultry. I think it makes the meat mushy. I have no problem getting very juicy delicious poultry without brining.
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Old 09-20-2006, 08:50 AM   #4
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Try stuffing it with the filling of your choice (mushrooms, creamcheese or goat cheese with fresh herbs, ...). Then cook it in the oven.
One stuffing I like doing on special occasions is with minced veal, chicken livers, truffle and cognac.
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Old 09-20-2006, 02:26 PM   #5
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Cooking a turkey breast in a glass pyrex dish is great. I don't remember what temperature to put it on - it is somewhere in my receipe file. You can add almost anything like seasonings, potatoes etc.

Also grease the dish very well or use Pam. That always worked for me.

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Old 09-21-2006, 05:09 AM   #6
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i always buy butterball that is already soaked in salt solution (brined), so i just pop it in the oven and follow its instruction voila!
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Old 09-21-2006, 05:49 AM   #7
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I agree with Prada - just don't over cook it. Then it will be dry - I do a breast and small ham at Christmas - No waste, and the breast is always juicy !
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Old 09-21-2006, 09:06 AM   #8
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I agree with Prada and Barb L - don't overcook it or it will be dry. That being said - I have had great success cooking turkey breast in a bag in the oven and also in the crockpot. In the crock, I rub skin with evoo, salt and pepper, cut an onion up in the cavity and cook it upside down-I add NO liquid. Very juicy and tender. I usually make a gravy with the drippings!
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