Turkey breast

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cflatt

Sous Chef
Joined
Dec 6, 2005
Messages
792
Location
Franklin, TN
its the only way I have done Turkey here..just the breast. I do 'em like chicken, but I am not concerned about the skin, just the meat, so I do mine lower until it hits about 165-170.
 
I love turkey breast as well. If you can and have time, I'd recommend brining. If not cook a pumped/enhanced bird. If you're cooking a fresh bird do not cook past 160-165, otherwise you're gonna take a chance in a dry breast.

BTW, welcome to the board!! Remember, we like pic's so take plenty!!
 
I like to brine as well, but if I don't have time I inject with equal parts butter, your favorite hot sauce, and white grape juice. Good stuff Maynard!

Good Q!

Jack
 
Thanks for the post, it reminded me that I have a turkey breast in the freezer. I'm gonna take it out to defrost for next weekend.
 
Ken, I usually get enhanced breasts and don't worry about brining...they have always come out great!! :D
 
Finney said:
Greg Rempe said:
Ken, I usually get enhanced breasts and don't worry about brining...they have always come out great!! :D

Nothing wrong with 'enhanced' breasts. :wwnn:

They can be a little pricey.
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Bruce B said:
Finney said:
[quote="Greg Rempe":1aebf0oe]Ken, I usually get enhanced breasts and don't worry about brining...they have always come out great!! :D

Nothing wrong with 'enhanced' breasts. :wwnn:

They can be a little pricey.
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[/quote:1aebf0oe]

Size & price seem to go hand in hand!
 
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