Cooking cooking a turkey breast..

[mom2boys77]

I'm going to cook a turkey breast for Thanksgiving..the only problem is I've never done and have no clue what to do. Can anyone help me..will there be guts that I have to take out??

 

[mom2boys77]

Nobody here knows how to cook a turkey breast???

 

[MazdaUK]

Is it what they call a "crown" - where the bone is attached with both breasts (sort of like the bird with legs/brown meat cut off ) or boned and rolled?

I doubt there will be guts or anything like that, whether bone or not it should be just nice white meat

The key is not to dry it out - what I would do is mix some soft butter and herbs together and push it under the skin (try to do it without tearing) then cover the breast with streaky bacon - and baste regularly! Should take 15-20 mins per lb, just make sure juices run clear and it doesn't look pink

Cook stuffing separately

ETA Crockpot Lady has a recipe if that helps! As I only know the English way of cooking poultry I'm not sure if there's anything else you do to make it Thanksgiving-y

 

[mel63]

I usually cook a turkey breast. I cook a "whole" breast, not a boneless breast. I never paid much attention to "guts", but I don't recall them with the breast. I cook it the same way I do a whole bird, basting, seasoning, etc., then I just follow the directions for time & temp on the packaging. I don't recall any difficulties with cooking one.

 

[disneydeb]

THERE WILL BE NO GUTS TO TAKE OUT, IF YOU WANT TO KEEP IT JUICY, SOAK IT IN SALT WATER FOR 2 HOURS BEFORE YOU COOK IT, IT WILL FLAVOR TRHE MEAT AND KEEP IT MOIST, THEN BEFORE YOU BAKE IT THROW THT WATER OUT AND RINSE OFF THE BIRD, SOME PEOPLE COVER IT WITH BUTTER, I USE OLIVE OIL, SALT AND PEPPER, COVER WITH TIN FOIL AND BAKE IT AT 350 DEGREES FOR TIME ALOTTED ON PACKAGE,ALSO REMEMBRE TO UNCOVER THE TIN FOIL THE LAST 10 MINUTES TO BROWNUP THE BIRD , SOME OF THEM COME WITH A POPUP TIMER, AFTER YOU TAKE IT OUT OF OVEN YOU NEED TO LET IT REST, THAT MEANS DONT TOUCH IT FOR ABOUT 15 MINUTES SO THE JUICES GO BACK INTO THE BIRD, IT ALSO MAKES IT EASIER TO CARVE. I ALSO PUT SLICED ONIONS ALL OVER THE BOTTOM OF THE PAN AND CELERY, I DO NOT ADD WATER AS THE BIRD WILL MAKE ITS OWN, THEN WITH THE JUICE IN THE BOTTOM OF THE PAN , I STRAIN IT INTO A SAUCEPAN , JUST THE JUICE , I ADD A DROP OF GRAVY MASTER AND WONDRA FLOUR AND KEEP STIRRING WITH A WIRE WISK TILL IT COMES TO A BOIL AND YOU'LL HAVE THE MOST DELICIOUS TURKEY GRAVEY YOU EVER ATE.

 

[mom2boys77]

Thank you so much! It sounds easy!

THERE WILL BE NO GUTS TO TAKE OUT, IF YOU WANT TO KEEP IT JUICY, SOAK IT IN SALT WATER FOR 2 HOURS BEFORE YOU COOK IT, IT WILL FLAVOR TRHE MEAT AND KEEP IT MOIST, THEN BEFORE YOU BAKE IT THROW THT WATER OUT AND RINSE OFF THE BIRD, SOME PEOPLE COVER IT WITH BUTTER, I USE OLIVE OIL, SALT AND PEPPER, COVER WITH TIN FOIL AND BAKE IT AT 350 DEGREES FOR TIME ALOTTED ON PACKAGE,ALSO REMEMBRE TO UNCOVER THE TIN FOIL THE LAST 10 MINUTES TO BROWNUP THE BIRD , SOME OF THEM COME WITH A POPUP TIMER, AFTER YOU TAKE IT OUT OF OVEN YOU NEED TO LET IT REST, THAT MEANS DONT TOUCH IT FOR ABOUT 15 MINUTES SO THE JUICES GO BACK INTO THE BIRD, IT ALSO MAKES IT EASIER TO CARVE. I ALSO PUT SLICED ONIONS ALL OVER THE BOTTOM OF THE PAN AND CELERY, I DO NOT ADD WATER AS THE BIRD WILL MAKE ITS OWN, THEN WITH THE JUICE IN THE BOTTOM OF THE PAN , I STRAIN IT INTO A SAUCEPAN , JUST THE JUICE , I ADD A DROP OF GRAVY MASTER AND WONDRA FLOUR AND KEEP STIRRING WITH A WIRE WISK TILL IT COMES TO A BOIL AND YOU'LL HAVE THE MOST DELICIOUS TURKEY GRAVEY YOU EVER ATE.