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Treatment for 2 lb turkey breast

I've never cooked a 1/2 breast but I bought one for a friend who is conservative about tastes and methods. She won't eat skin, doesn't usually eat on meat the bone, but I'm going to give a roasted piece a try. I also have Peppridge Farms cornbread stuffing mix (good because there's no egg in it,) Any tip on how to go at this? Think I can put the stuffing under the breast and cook together? I'm sorry I left my fresh herbs at my mothers, no herbs are here at all. Green beans on the side.

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nutcakes added over 2 years ago

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

SKK added over 2 years 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!

nutcakes added over 2 years ago

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

SKK added over 2 years ago

You are cooking with love and it is great!


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

added over 2 years 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).

bigpan added over 2 years 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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