View Full Version : preparing/cooking turkey breast?

02-16-2003, 05:42 PM
OK, so I cooked a turkey breast last week. It was bad. It was like even really hard to make myself want to eat it, and I love turkey breast. :(

I need some tips from folks that can cook good turkey breats LOL. First of all, is there a certain brand that is better than others. Second, how do you prepare the bird? Finally, how do you cook it?

02-16-2003, 06:10 PM
Turkey is hard to cook because it's so lean and it's difficult to not overcook it.

I'm a fan of dicing chicken up into ~1 inch squars and saute' it on medium heat in olive oil, diced up garlic, and sweet onion. Might be good for turkey... just make sure not to overcook it.

02-16-2003, 06:24 PM
Here is the procdeure I use for cooking skinless, boneless turkey breasts:

1. Place 4.5 oz turkey breast on a thick paper towel
2. Set Microwave for 3 minutes and start cooking
3. At approximately 2 min 35 seconds separate from paper towel to prevent sticking
4. At approximately 2 min 10 seconds separate from paper towel to prevent sticking
5. Remove and place on a second paper towel
6. Let stand a for 2+ minutes to cool and complete cooking

You may need to modify microwave times depending on portion size, microwave power, and desired texture

I prefer any brand that does not have toppings added. Some brands have so much salt added that I can barely taste the turkey.

02-16-2003, 07:38 PM
Are you talking about the big ones? (Like 5 lbs of meat?) Or the cutlets, which is what everybody else seems to use?

I do the big ones in the oven - start it off at about 400 for about 15-20 mins to sear it (helps seal in the juice), then cut the heat down to about 300 or 325 for another 45 min to 1 hr plus -(depends on weight of turkey.) Cut into it to check for done-ness (juices should be clear, not much pink/red near the bones).

Turkey is just naturally a dry meat though. I go ahead and slice the meat off the bones once it's done, then I boil the bones up with some onions, carrots, celery, etc and make broth. Simmer the slices in the broth to heat them up and it makes it a little less dry. (It's not as good as, say, gravy would be, but it'll work!)

02-16-2003, 07:49 PM
Yeah the big ones. Do you use those oven cooking bags carolinagirl, or wrap it in foil or what? Do you butter it before cooking? Things like that.

02-16-2003, 08:49 PM
I put foil loosely over the top after the initial high-heat roasting. I don't butter it now, but I used to rub it with mayo before roasting - I know it sounds gross, but it gives it a great crispy brown skin. However, now that I don't eat the skin :angel: (even though it's the best part) I just do it plain.

02-17-2003, 03:05 AM
I usually pull back the skin before cooking and add spices as well. Usually a little salt and then whatever else I thing might go well on there. I cook mine about the same way as carolinagirl mentioned except I use one of those thermometers that you stick in different places of the meat to test the temp. That way I don't have to cut the turkey to see if it is done. Might also look into getting one of those spice injection kits which are tasty as well.