Treatment for 2 lb turkey breast

not to site people: this was a duplicate because I clicked X (during the long delay from add to post) to stop it from posting because I thought I forgot something. then I decided to just post and clicked 'add+' again

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SKK added over 1 year ago

The turkey breast will be juicier and more tender if you brine it first. Here is one recipe I have used http://southernfood.about... even though I dropped some of the spices.

Regarding the stuffing mix, my recommendation is to make it in a separate container. I don't think you will have enough drippings from the turkey breast.

What a good friend you are!

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thanks, but no time to brine, it is going into the oven now. next time.... (she doesn't mind it dry!)

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SKK added over 1 year ago

You are cooking with love and it is great!

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pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Too late to be of help, but when I'm forced to cook a turkey (half) breast I bone it out and stuff it with things like roast peppers and olives and then tie it up like a sausage (skin on---wimps can take the skin off after it's cooked but the little fat there is in turkey needs to help baste the meat).

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bigpan added over 1 year ago

Too late for now, but next time you can punch a bunch of holes in it with a knife or fork and poach it in chicken broth. That quill cook it and prevent it from drying out. Put under the broiler for a minute to make the skin brown.

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