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.
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.