"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-21-2007, 05:35 PM   #1
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Turkey Help Please!

I'm roasting my first turkey breast tomorrow...and I'm clueless on what to do.

I have a butterball bone-in breast...with 5% retained water. Nothing else is on the package about added ingredients.

I bought "Poulty Mix" fresh herbs (Mariposa Farms) that has rosemary, thyme and sage.

Help...please! We want "traditional". THANK YOU.

__________________

__________________
Angie is offline   Reply With Quote
Old 11-21-2007, 05:43 PM   #2
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
What size did you get? I am doing a small 4.5.
__________________

__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 11-21-2007, 05:46 PM   #3
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
That's my size as well.
__________________
Angie is offline   Reply With Quote
Old 11-21-2007, 05:56 PM   #4
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Hope its thawed, if not go to Butterball.com - I am going to rinse it off, pat it dry and try and put a butter sage mix- you could use your mix w/butter under the skin, butter or oil the bird with you hands or spray with Pam. I am going to roast mine in a 2in high roasting pan at 325' F, on rack and check the temp. after an hour- they say 1 1/2 hrs. but I want to check when it gets to 170' with my instant read thermometer. Then I will take it out, put a tent of foil on it and let it rest 10-15 mins. Good luck Hon.
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 11-21-2007, 06:02 PM   #5
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Thanks!

It is thawed...fresh.
__________________
Angie is offline   Reply With Quote
Old 11-21-2007, 06:06 PM   #6
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Quote:
Originally Posted by Angie View Post
Thanks!

It is thawed...fresh.
Angie, if you don't have a therm., make a small slit in the breast to see if the juices run clear - not bloody.
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 11-21-2007, 06:19 PM   #7
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
Hi Angie,
I just did a turkey breast last week..I rubbed it with evoo, then rubbed in a mix of Bell's poultry seasoning, a little onion and garlic powder, salt and pepper put foil loosely over it and roasted it, took the tent off the last 30 minutes...basted several times with melted butter..it turned out wonderful...
good luck and happy turkey day.If you have some fresh herbs, I'd make a little bouquet of them and set the breast on them as it cooks.
kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 11-21-2007, 06:39 PM   #8
Head Chef
 
Angie's Avatar
 
Join Date: Feb 2006
Location: Iowa!!!
Posts: 1,113
Should I brine it?
__________________
Angie is offline   Reply With Quote
Old 11-21-2007, 06:58 PM   #9
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I believe 5% retained water means it is already brined. For turkey breasts I like to go high heat (450-500 degrees) until done (about an hour or so). Make sure to let it rest after it comes out of the oven before you slice it.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB 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 04:59 AM.


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