Question...Roasting a whole turkey breast

[ElleH]

I know that the usda says to cook it to 170-180* degrees, but these are the same people that say rare beef is 140*, medium pork is 160*...which we all know is not true. If you cook it to these temps it will not be rare beef or medium pork!

What do you cook your turkey breast to for it to still be just done, but still moist and juicy? I'm afraid that 180*, while killing everything bad, will also kill the taste and texture.

Help! MJ? Island Girl? Anyone?

[Allergymom]

I cook my turkey breast in the crockpot. I use a can of garlic roasted canned chicken broth and different spices then I fill the cavaity full of onions and celery..Cook it on low/medium for about 8 hrs and it comes out so tender and moist. A turkey breast is better meat for you because its not fatty/but its hard to fix w/o being dry. For the family I get the jared turkey gravy (boston Market) for the family and fix potatoes..I like to chunk it up and put into salads..

Good Luck

[Cissie_12]

I've found that the lower temp. you cook turkey at the more moist and tender it tends to be. Unless you are in a big hurry I suggest you put it in the oven early in the morn. in one of the plastic baking bags (can put some celery, onion and carrots beneath the turkey for added moisture and flavor if you want) at 250 degrees and just check it every now and then with a fork. When it's done it the fork will turn with ease and juices will run clear.

Crockpot sounds good too! Never tried that before.

[ElleH]

Thanks...it's in the oven today--right now. 3 of us are getting over stomach bugs and Giant had fresh turkey breast on sale for .99 a pound so I sent DH to get one this afternoon. We're completely out of chicken (ran out waiting for a sale!) and turkey breast was the only other thing that sounded good to me! :)

I would like to try the crock-pot method sometime...but DH hates everything out of the crock-pot. :(

[ElleH]

It was awful. Dry, yet raw next to the bone! Yuk. Usually, I'm a pretty good cook! :lol: Tons of nasty leftovers, too.

[Nancy LC]

Aw, too bad I'm too late with my advice. You should brine turkey before cooking it. It'll retain moisture much, much better.

[Cissie_12]

Make lots of turkey salad out of the left overs. Mayo will rehydrate it! lol

[Kisal]

I belong to a forum for professional chefs (you don't have to be a pro cook or chef to join.) Most of the folks there recommend roasting poultry, uncovered, to 160 degrees, measured by a meat thermometer, and then covering it loosely with foil and setting it aside for 10 to 15 minutes to allow it to "finish." During the finishing time, the internal temp will rise to 165 degrees, which is the latest government standard (the standards change periodically.)

Remember, these are the folks that cook your food when you eat in better restaurants, and they tend to be extremely careful to comply with the latest government standards!

My personal preference is to roast any meat, uncovered, at 325* F, until it reaches the proper internal temperature. I always loosely cover the meat with foil and allow it to rest and "finish." I don't bother with basting, unless I'm roasting a large, whole turkey (which I no longer do.) I've never had any decent cut of meat turn out to be dry or tough. Of course, if you asked any 10 people how they roast meat, you'll surely be given 10 different methods! :lol:

[ElleH]

Ok, so today, I cut the massive amount of leftovers into bite size chunks, and placed them, along with a little chopped onion, garlic, butter and chicken broth and parsely in the crock pot. I have no idea what I'm doing with it, but I know that I'm more likely to eat it cooked very soft and shredded than the way it was.

Any ideas what to do with the "pulled" turkey??? I would love to do like a spicy white turkey chili/stew(without beans of course), but I have no idea how to get the sauce to be thicker. I don't have or use things like the gums or Not Starch.

[Nancy LC]

Last time I made turkey I turned it into a Turkey curry salad. Not entirely low carb because it had raisins and apples in it but it was sure delicious!

[ElleH]

I was also thinking I could make some rev rolls, and have a turkey BBQ sandwich, mixing the pulled turkey with BBQ sauce! Put some coleslaw on it...it'll be just like being back home in SC!!!! :)

[BetsyJ64]

Ok, so today, I cut the massive amount of leftovers into bite size chunks, and placed them, along with a little chopped onion, garlic, butter and chicken broth and parsely in the crock pot. I have no idea what I'm doing with it, but I know that I'm more likely to eat it cooked very soft and shredded than the way it was.

Any ideas what to do with the "pulled" turkey??? I would love to do like a spicy white turkey chili/stew(without beans of course), but I have no idea how to get the sauce to be thicker. I don't have or use things like the gums or Not Starch.

Elle - maybe you could thicken the "sauce" with sour cream? Kind of like stroganoff?

[ElleH]

Elle - maybe you could thicken the "sauce" with sour cream? Kind of like stroganoff?

Thank you, Betsy! That is so obvious! Thank you! Thank you! :lol:

[ElleH]

Ok, the turkey is all soft and shredded now and is quite tasty! I tried some in a cup with mayo and sf bbq sauce and I also tried it mixed with sour cream, chili powder, cumin and thyme...really good!

[jkmfrog]

or cream cheese - try using that to thicken up creamy sauces if you want it less tart.

Elle - I roast turkey breast all the time very similar to how Kisal does it, however I cover the outside with softened butter and herbs (or just the butter) and roast it a bit higher (350). I too do mine to 160, and then let it rest on top of the stove for 20 min to let the juices settle back into the meat. Its nealry always tender. I don't reccomend a wet brine for turkey as I think it makes it a bit rubbery in texture, but I do reccomend a "dry brine" - basically a salt rub and wrap in plastic for several days in the fridge before roasting. Google "dry brine" and you will get a lot of great tips.

[Annie1gi]

I was going to mention using chicken broth, cream, and cream cheese for a thicker sauce too....add mushrooms serve over cauli rice...?

[LukeA]

Karens methods outlined in her low carb gourmet book are the best I have encountered to do with turkey.

[deniselisa]

I use the reynolds oven bags for turkey brests. I season the breast heavily with lemon pepper, poke a few holes (w/ a fork) into a whole lemon, put the lemon into the breast bone area, and put the whole thing into the bag. I seal it up and cook ~ 350-375 for a 1 1/2 - 2 hours. I let it sit for about 15 minutes after taking it from the oven and it is tasty and super moist. I make whole chickens this way, as well. My family loves it!