I plan on cooking a very small (3 lbs. to be exact) boneless turkey breast? Do I need to baste it?

Question

Any suggestions, would greatly be appreciated. Thank you1!

Answer 1

I always cover my turkey in softened butter and whatever seasonings to taste. (Some people like poultry seasonings, some people like lemon pepper, do what you like). My biggest tip for cooking a moist delicious turkey breast is cooking it in an oven bag with the BREAST DOWN. Rather untraditional but as it cooks all the juices run through the breast making it really tender and juicy.

Answer 2

Basting is unnecessary. Just butter the bird, plop on a rack in a shallow roasting pan. 350 degrees for 1 hour or until meat thermometer reads 165-170. Cover with foil, and let rest. Temp will rise to 180 perfect, without drying. Serve with stuffing, sweet potatoes roasted along side the breast, and steamed Brussels sprouts. Open a jar of turkey gravy, heat in roasting pan to loosen all the browned bits, pour in a gravy boat. Don't forget to pass the cranberry sauce.

Answer 3

I just cooked a turkey breast tonight. I put a little bit of water in the bottom of the pan, put the turkey on a roasting rack and put a tent of aluminum foil over it. I turned out very moist and I didn't baste it at all. Good luck.

Answer 4

Small Boneless Turkey Breast: place in shallow roasting pan; season to style and pour a million can of campbell chicken broth, unfold melted butter or use spray vetgetable oil w/ butter prepare dinner at 375 for a million a million/2 to 2 hrs. basted with broth each a million/2 hr. over the final half-hour of baking upload container stuffing and your stable to circulate.

Answer 5

I cooked a 2 # boneless turkey breast last year. I rubbed some butter on it before I put it in the oven...and sprinkled some paprika on it so it'd have nice color. I did not baste mine and it was delicious.

Answer 6

I would baste it, but quickly.

I have been soaking my chicken an turkey in a brine. Just soak it for an hour or two if you have time, in a bit of salt water mixed with a little brown sugar and garlic. Doesn't add much flavor but man is it juicy.

Answer 7

Baste it as you would any piece of poultry to ensure that it does not dry out on you.
I'm in love with butter that has been seasoned with garlic and sage for basting, but I'm sure whatever you choose will be fine.
ENJOY!

Answer 8

An easy way to self bast would be to put as many slices of raw bacon on top and presto its bastes it self and tastes good too.

Answer 9

You could but put it in a pan, skin side down, so the the juices baste it while cooking....

Answer 10

Baste that puppy. Are ya gonna make homemade stuffing and gravy too? How about candied yams? mashed potatos are awesome.