.....now what?? I've never, ever made one before....I purchased it at the local butcher shop and it looked beautiful...fresh, seasoned and oven ready. But I wanted to know if I could somehow stuff it first.....covered, uncovered? Any assistance would be greatly appreciated.
You can stuff it but the stuffing has a tendency to dry up the meat so I would make the stuffing on the side. Cook the breast as you would your turkey. Uncovered at about 325 or 350. It won't need nearly as much time as a whole turkey will. Use a meat thermometer to check the temp. It should be 165 degrees when done.
I found this on the 'net and I think it's what I'm going to try with the one I have!
Good Luck with yours! I think I'm also going to make Stuffing Muffins to go with mine. Let us know how yours turns out, ok??
The best she had ever eaten was slow-cooked for 7 to 8 hours in a crock pot, without ever lifting the lid.
Thank you.....I'll do the stuffing on the side. But what are stuffing muffins??
I always use a Reynolds large oven bag to cook a turkey breast. Some people consider that "cheating", but hey, it works at my house! I wash, pat dry, season and butter the turkey breast... then place inside the bag with a Tablespoon of flour. The bag is then tied with the included tie, six slits cut into the top of the bag, and the bagged turkey breast placed into a baking pan without the bag itself hanging over the sides. It is then baked at 350F for 1-1/4 to 1-3/4 hours depending upon the number of pounds it is, or until the temperature in the fattest part of the breast is at least 170... and it's done! A super easy method, and the meat is very moist.
Sorry, I meant to post the recipe and forgot! Here's the recipe ~ I think it was posted by Red_Savage but I had another recipe I used if I can find it - I have the stuff to make some tomorrow - love dressing anytime!!
* Exported from MasterCook * Stuffing MuffinsRecipe By :Serving Size : 12 Preparation Time :0:00Categories : Dressing Holidays Muffins Side Dishes Stuffing Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Cup celery -- finely chopped 1/2 Cup onion -- chopped 3 Cups mushrooms -- sliced 1 Tablespoon margarine 1 Teaspoon poultry seasoning 1/4 Teaspoon black pepper 1/8 Teaspoon salt 8 Cups white bread cubes 1 Cup chicken broth (or bouillon) 1 Large egg -- slightly beaten Preheat oven to 350 degrees.Saute' vegetables in 1 tsp of margarine over medium heat. Mix together spices and add to vegetables when tender. Blend together chicken broth and lightly beaten egg. Place dried bread cubes in a large bowl. Add seasoned vegetables and then drizzle with the broth/egg mixture, tossing lightly until thoroughly coated. Using your hands, make 12 slightly compact stuffing balls and place in muffin tin that has been greased with nonfat cooking spray. Bake for 12-15 minutes until tops are crispy. I just form the balls with an ice cream scoop and place on a lightly greased (Pam) cookie sheet. Then top each with a small pat of butter and bake. For practicality I make these up in advance and freeze them before baking. Then when I need them I just thaw for a bit and bake at the last minute so they are hot and crispy. I turned to this method because I just hate washing muffin tins,lol. Time saving tip: This stuffing can be made ahead and prepped into the muffin tins then either baked while meat is being carved or baked the day before and reheated in the microwave.pegg -
Here's one with cornbread if that's the kind you like ~
Thank you for these recipes......I'm copying them to try for Thanksgiving.
partot I always use a Reynolds large oven bag to cook a turkey breast. Some people consider that "cheating", but hey, it works at my house!
I do it the same way and it always comes out very moist.
I always use the slow cooker method. It always turns out so tender and flavorful. The entire family loves it.
This was a review done by Dutchmom (Vicki) I copied from here about a year ago. (also posted by many on TOH, especially Cubbybear and Susie)
I have put off making this recipe for years, thinking it would taste "too fruity." Instead, we enjoyed a pleasant, flavorful turkey breast. I used six pound (bone-in) turkey breast, which sliced perfectly - 15 minutes after removal from the slow cooker. The drippings make delicious gravy, too.
“TASTY CROCKPOT-SLOW COOKER TURKEY BREAST”
1 thawed turkey breast (5 to 7 pounds) 1 envelope onion soup mix 1 can cranberry sauce, whole or jellied (I used jellied)
Place thawed turkey breast in slow cooker. Add onion soup mix and cranberry sauce.
Cook on High for 2 hours. Then, Low for 5 to 6 hours. Baste occasionally.
~~The most important things in life aren't things!~~
I just watched a show on the Food Channel yesterday where a guy stuffed a turkey breast. Google: Guy's Ultimate Turkey Dinner.
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