cooking turkey breast?

Question

i have bought a netted rolled fresh turkey breast but i am hopeless and normally when i buy turkey i overcook and it is dry. how do i get it right please.

Answer 1

It should have a weight on the packaging....go 20 mins per pound plus another 20 mins extra. Try cooking it in a covered dish with a little water or white wine in the bottom so it steams as well as roasts. Rub a good knob of butter on the top and sprinkle a little salt on there too. This will give you a nice start for some gravy...If it still has some of the skin then cook uncovered for the last 30 mins. Let it rest for about 15 mins after roasting so the meat relaxes and is a better texture...if you try and carve and serve as soon as it comes out of the oven it will be tougher.

Answer 2

The critical element here is that your product turns out dry. By covering the breast you keep the steam in the container, and get a moister product. The second element is the use of a thermometer (always a good thing to have in the kitchen) to 165.
Finally, the cooking is not completely done when you remove the bird from the oven. The residual heat from the pan, and the bird itself, allows for continued cooking. So, if you don't have a thermometer, dry Turkey is better than under cooked!

Answer 3

Turkey breast does dry out much easier than a whole bird. You can cook it the same way as you would a whole bird though. I have just answered a question from someone asking how to cook a turkey so that its not dry - so see if you can find that answer!

I often buy turkey breasts and steam them as they stay lovely and moist this way.

Answer 4

I bought a big oval crock pot and that's what I cook my turkey breasts in. Easy as pie. Thaw bird. Place in crock, salt and pepper and add about 1/2 inch of water. Cook between 4 and 5 hours, when top gets brown it's done! Comes out tender and juicy. If you don't have a crock pot use those oven cooking bags and follow directions. Good luck and happy holidays!

Answer 5

SMOKED BUTTERFLIED BREAST OF TURKEY

1 (10-pound) turkey breast (bone in)
2 cups firmly packed brown sugar
2 cups hot water
1 1/2 cups coarse salt
2 1/2 quarts cold water
2 tsps peppercorns
5 large bay leaves
3 large cloves garlic, halved
2 cups Chablis or other dry white wine

To bone turkey breast, place skin side down, on a work surface. Hold a small, very sharp knife parallel to the work surface and slide it under the small bones at the "tail-end" lobes of the breast. Slice outward, using a sawing motion and keeping knife next to the bones; lift off bones. Slice down and around breastbone, keeping as close to bone as possible. Pick up by the loosened bone to slice under breastbone next to turkey skin.

Combine brown sugar, hot water and salt in a very large mixing bowl, stirring until sugar dissolves. Stir in next 4 ingredients. Submerge turkey breast in brine; cover and refrigerate overnight, turning occasionally.

Remove turkey from brine and rinse thoroughly with cold water; pat dry. Discard brine solution.

Prepare charcoal fire in smoker according to manufacturer's instructions. Let burn 10 to 15 minutes. Sprinkle about 2 cups soaked and drained wood chips over hot charcoal. Place water pan in smoker, and pour in wine. Add enough hot water to fill pan.

Place turkey breast on food rack, and cover with smoker lid; smoke about 3 hours and 45 minutes, refilling water pan with additional water, if needed. (Time may vary with outdoor temperature and individual smoker.) Let stand at least 15 minutes before carving; or cool to room temperature, wrap well and chill. Yield: 20 servings.

NOTE: Brining adds to the authenticity of the flavor but is not absolutely necessary. The turkey is soaked overnight in a salt water solution that includes seasonings. If you choose to omit brining, season the turkey with salt, pepper, garlic and herbs.)

Answer 6

ok cook in a moderate oven, for 20 mins per pound, then 20 for the whole thing,
may be best to cover with foil to stop it drying out to much.
have an enjoyable dinner.