NEW! Google Custom Search

Loading

Roast Turkey Breast

Memsahib's picture

Have never cooked anything but a whole turkey before. Would appreciate any recipes for using just a 5-6 lb breast, bone-in. How can I avoid it being dry?

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

Gretchen's picture

(post #66101, reply #1 of 16)

Just don't overcook it.  I unfortunately cannot remember my time and temp--well, the temp is 350*. But it doesn't have to be dry.

Gretchen

Gretchen
drussell's picture

(post #66101, reply #2 of 16)

I got a recipe from the Food Network for turkey breast that I really, really like. It's called "Roast Turkey Breast with Zesty Dry Rub". I use it often so I usually mix a double or triple quantity of dry rub for the next time(s) that I cook a turkey breast. If you are interested in the recipe and haven't been able to access it, I'll check messages in the morning and type it if you want it. 


Edited to correct the source for the recipe.


Edited 2/21/2007 9:40 am ET by drussell

Memsahib's picture

(post #66101, reply #8 of 16)

HI! Is the Epicurious recipe called Spice Rubbed Turkey with Cognac Gravy? It starts out with toasting the coriander, cumin, etc. I couldn't find one with Zesty Spice Rub in the title. If that's a different one, yes, please post.

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

drussell's picture

(post #66101, reply #12 of 16)

My apologies. I frequently get recipes from epicurious rather than the food network and I didn't check before posting. Jean has it right and she included the link.

Jean's picture

(post #66101, reply #9 of 16)

Is it this one from the Food Network?



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
drussell's picture

(post #66101, reply #10 of 16)

Yes, my mistake. You're very savy about cooking and food sources as well as very helpful.

Memsahib's picture

(post #66101, reply #14 of 16)

This is the one I think I will try the first time around. Thanks to both you and Drussell. I can't imagine it would take 2 1/2 hours and will definitely follow D's advice to keep checking the temp with an instant thermometer every 15 minutes or so.

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

Jean's picture

(post #66101, reply #15 of 16)

Glad I was able to help find the recipe. I just may try it myself. :)



Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
thedessertlady's picture

(post #66101, reply #3 of 16)

Cooking just the breast is the best.
You can now cook it for the right amount of time for the breast which is a lot less than the rest of the bird.
5 lb breast
2 tbls oil
S$P
1/2 tsp thyme
2 onions peeled and halved
1 garlic clove
bay leaf
Rub turkey breast with oil. Sprinkle with S$P, rub with thyme. Place turkey breast skin side up, in roasting pan and place onions around and place garlic and bay leaf under turkey.
Roast at 450 F for 30 mins; baste turkey and cover pan with foil and roast another 25 minutes, basting from time to time. Remove foil and roast another 5-10 minutes until 160 F internal temp. Let turkey rest before slicing

Glenys's picture

(post #66101, reply #6 of 16)

Sound guidelines from a smart woman.

Memsahib's picture

(post #66101, reply #11 of 16)

Hi! I assume you mean dried thyme and not fresh. I am a bit worried that at 450° the onions will burn unless at least a little water is added to the pan at the outset, or the onions sprinkled with some oil. But you don't mention this and nor did anyone else who kindly responded, so I will cast doubt aside.

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

thedessertlady's picture

(post #66101, reply #16 of 16)

Yes dried thyme and you can add a bit of stock or wine about 45 mins in but I have made this lots of times and you'll never have moister breast meat form a turkey.

Glenys's picture

(post #66101, reply #4 of 16)

OK, take a deep breath, retreat and don't ever repeat those instructions again.

Glenys's picture

(post #66101, reply #5 of 16)

I have cooked hundreds, so lets "talk". It's bedtime for me after class so tomorrow I will help you fine tune the scenario.

Memsahib's picture

(post #66101, reply #13 of 16)

Thanks, Glenys. If you have anything to add to the suggestions made by the others, I would like to hear from you again. 1:53 AM? Oh my! Is that the time the server sent the message or the time you sent it to the server? If the latter, this morning person is full of admiration!

To one who shares food it is sugar

To one who eats alone it is a toad

Punjabi Proverb

Wolvie's picture

(post #66101, reply #7 of 16)

you can do low and slow or the high heat route. Either way, it will be great. The Dessert Lady's post sounds wonderful.


I frequently grill mine, or use the rotisserie when I have a whole boneless breast (with skin). Neither  take very long to cook,  and the possibilities with dry rubs and marinades are endless.


Just use your meat thermometer, and you'll be fine. :-)


 


I don't make jokes. I just watch the government and report the facts. - Will Rogers