Need advise from the Expert Turkey cooks here please.

[the ringo kid]

Ive never cooked Turkey before--and bought a turkey breast yesterday--no cooking instructions. This breast weighs about 3 & 1/2 pounds--is boneless.

Ive cooked raw chicken breasts many times so figure that cooking the Turkey--will be similar. Well,I did a little looking and I got cooking temps between 350 to 450 from between 2-3 hours.

Im confused and dont know which to try??? Also, do you have to add a bit of water to the pan when cooking such a large piece of meat? Im using some fantastic dry rub on it.

Anyway,will you all please straighten it out for me and please let me know what oven temp to cook this at and how long? and wether I need to add water to the pan?

Any advice will be greatly appreciated.

Best regards and HAPPY THANKSGIVING.

BTW--im doing this for a Vietnam vet/friend of mine who is coming over who also has no family to go to.

 

[ringo1597]

Carl,

If you still have my number give me a call.

I'll also PM it to you.

Larry R.

 

[CGhelofxr]

Call ButterBall, they have a hotline for all sorts of turkey questions
I wish I could be more helpful

 

[JohnSW]

The producer should have recommended cooking times on their web site. As an example:

Premium Fresh Tender Young Turkey Breast | Nutritional Information | Jennie-O® Turkey

(I cook whole turkeys, and have no personal experience with cooking turkey breasts.)

 

[zzzippper]

Google "Romancing the Bird" by Alton Brown and the Food Network. Best...turkey...ever.

 

[usm1rifle]

If you cook that turkey breast that long, it will be like the one in National Lampoon's Christmas Vacation!

That would be for like a 12-15 pound bird, call the Butterball hotline.

 

[LoboGunLeather]

A turkey dinner is actually one of the easiest large meals to make. It just takes some time, most of which can be spent in the kitchen with a glass of wine in hand while we act like we know what we are doing.

For a whole roasted turkey I have come to rely on the "oven bags". These make the job almost too easy to do. Follow the written instructions (noting the differences in cooking times for stuffed or unstuffed birds). Cooking any part of a turkey without the stuffing seems to me a waste of time, but I know some others do it.

For a turkey breast I would recommend a roasting pan with cover, about 1 hour at 325-350F per pound with cover in place, then remove the cover and allow 30-45 minutes or so in the oven to brown the surface. I would start the breast by rubbing with butter (or margarine for you health Nazi types), then a sprinkling of Lowry's seasoned salt, and a bit of sage. An onion, cut into chunks or quarters in the pan with the breast will add some interesting flavors, as will chopped celery.

The pan drippings in the roasting pan will make the best turkey gravy you're likely to get. Low to medium heat in a skillet or sauce pan, add some flour dissolved in warm water (tablespoon of flour to a pint of water), keep working with the wisk as it thickens, salt and pepper to taste. The gravy is good for mashed potatoes, dressing or stuffing, or for hot turkey sandwiches as leftovers (the leftovers are some of the year's best eating of the season).

I would serve that roasted turkey breast sliced thin alongside mashed potatoes, candied yams, green bean casserole, and (if you have to do it this way) "Stove-top Stuffing Mix" done in a casserole dish in the oven alongside the breast. Some nice bread or rolls, maybe a little cranberry sauce on the side and a few black olives, followed by the pie of your choice, should satisfy any appetite.

If you are a wine drinker I would recommend a nice crisp California chardonnay or Chablis, maybe a rose or white merlot. Something a bit crisp, not too sweet.

Then lay down on the couch or stretch out in your La-Z-Boy and enjoy the game with a 6-pack of your favorites.

 

[kozmic]

Kid...I usually butterfly boneless turkey breast, roll it with stuffing and tie it up with the skin around it. Yes, you can put water on bottom, but I hold the breast up on a rack. As the meat cooks you can use the water to bast the breast. Makes for a good lookin', good tastin' bird.

Best way to cook turkey or any meat is to use an instant meat thermometer. I usually start it at 425 for about 15 minutes to brown then reduce to 325 or so.

Plenty of videos on youtube. Google can get you to the promised land here.

Hope that helps a bit. Good luck and happy Thanksgiving my friend.

 

[Eaglestroker]

Ray, you make a fella hungry. Luckily we aren't far away from a turkey fix now.

 

[the ringo kid]

Carl,

If you still have my number give me a call.

I'll also PM it to you.

Larry R.

Hi Larry,I do and sure will. Sometime on Wed--ill be making a run to HEBS for anything else I might need. Cant find my expensive wisk--so need another too.

 

[the ringo kid]

The producer should have recommended cooking times on their web site. As an example:

Premium Fresh Tender Young Turkey Breast | Nutritional Information | Jennie-O® Turkey

(I cook whole turkeys, and have no personal experience with cooking turkey breasts.)

Thankyou, this helps and is notated.

 

[the ringo kid]

Google "Romancing the Bird" by Alton Brown and the Food Network. Best...turkey...ever.

Danke-and I will before I leave for home today. I tried to look up but couldnt spell the guys naemI wanted. Its soemthing like: lagasi???? used to have ashowI watched on the Food Network--about 5 or more years ago.

Just thought of his first name--its EMERIL

 

[zzzippper]

Danke-and I will before I leave for home today. I tried to look up but couldnt spell the guys naemI wanted. Its soemthing like: lagasi???? used to have ashowI watched on the Food Network--about 5 or more years ago.

Just thought of his first name--its EMERIL

Emeril Lagassi. The spelling may not be correct.

The episode I told you to google calls for brining the bird and that can only be done with a fresh turkey, not one that has been processed with water, salt, etc.

Also, ignore the pop-up timer.

 

[the ringo kid]

A turkey dinner is actually one of the easiest large meals to make. It just takes some time, most of which can be spent in the kitchen with a glass of wine in hand while we act like we know what we are doing.

For a whole roasted turkey I have come to rely on the "oven bags". These make the job almost too easy to do. Follow the written instructions (noting the differences in cooking times for stuffed or unstuffed birds). Cooking any part of a turkey without the stuffing seems to me a waste of time, but I know some others do it.

For a turkey breast I would recommend a roasting pan with cover, about 1 hour at 325-350F per pound with cover in place, then remove the cover and allow 30-45 minutes or so in the oven to brown the surface. I would start the breast by rubbing with butter (or margarine for you health Nazi types), then a sprinkling of Lowry's seasoned salt, and a bit of sage. An onion, cut into chunks or quarters in the pan with the breast will add some interesting flavors, as will chopped celery.

The pan drippings in the roasting pan will make the best turkey gravy you're likely to get. Low to medium heat in a skillet or sauce pan, add some flour dissolved in warm water (tablespoon of flour to a pint of water), keep working with the wisk as it thickens, salt and pepper to taste. The gravy is good for mashed potatoes, dressing or stuffing, or for hot turkey sandwiches as leftovers (the leftovers are some of the year's best eating of the season).

I would serve that roasted turkey breast sliced thin alongside mashed potatoes, candied yams, green bean casserole, and (if you have to do it this way) "Stove-top Stuffing Mix" done in a casserole dish in the oven alongside the breast. Some nice bread or rolls, maybe a little cranberry sauce on the side and a few black olives, followed by the pie of your choice, should satisfy any appetite.

If you are a wine drinker I would recommend a nice crisp California chardonnay or Chablis, maybe a rose or white merlot. Something a bit crisp, not too sweet.

Then lay down on the couch or stretch out in your La-Z-Boy and enjoy the game with a 6-pack of your favorites.

Muchos gracias. I do have some bagged Pepperidge Farm stuffing handy, will be making mashed potatoes from some russets I have, and have some corn on the cob, and two choices for pie (Cherry lattace--and apple-lattace) and ill be making cornbread as well as wheat roles. Cornbread from scratch--rolls froma Pilsbury or Grandes--can.;-))

I almost forgot, does Courvosier Cognac sound good? I still hae a little left that I got in germany 14 years ago.

 

[THE PILGRIM]

These guys know how to cook the Turk!
I am a specialist in road kill. If anybody is planning on having roadkill.
sound off and we'll get you going!

 

[the ringo kid]

Kid...I usually butterfly boneless turkey breast, roll it with stuffing and tie it up with the skin around it. Yes, you can put water on bottom, but I hold the breast up on a rack. As the meat cooks you can use the water to bast the breast. Makes for a good lookin', good tastin' bird.

Best way to cook turkey or any meat is to use an instant meat thermometer. I usually start it at 425 for about 15 minutes to brown then reduce to 325 or so.

Plenty of videos on youtube. Google can get you to the promised land here.

Hope that helps a bit. Good luck and happy Thanksgiving my friend.

Thank you much and does help. Ill try a few vids when I get back here early tomorrow--before doing final shopping at HEBs for anything I still need. I dont have internet at home because of ongoing nearby construction--so allplanning will have to be done be eary after noon Wed.

HAppy Thanksgiving to you as well, and hope it all is perfecton all accounts.

Im hoping to have Fred--the nam vet--over by about 4. He has to go to "joints" to get anything for the holidays. I know he'll enjoy this. I tried getting him out with a few friends of mine about 2 years ago--but he doesnt like being with too many unfamiliars...

 

[the ringo kid]

Emeril Lagassi. The spelling may not be correct.

The episode I told you to google calls for brining the bird and that can only be done with a fresh turkey, not one that has been processed with water, salt, etc.

Also, ignore the pop-up timer.

Muchos gracias amigo,and thanks for the corect spelling. Mine was cut fresh yesterday so shoud be good.

 

[gdnagle]

Get a thermometer to inset into the turkey it will eliminate the guess work. Then get a big pot fill with peanut oil or some other high temperature oil outside bring temperature up to 375° F take thawed and completely dry turkey and insert it into the oil slowly. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F. Fried turkey is very tasty. Use brine solution the day before.

 

[Nevada Ed]

My wife like the "New style" cooking bag with a tie/tie.

A few veggies, a little flower, the bird and 350 degrees per
the stated amount of time per pound.
Walk away and come back when the timer goes off.........

The bag locks in the moisture and holds any juices for gravy.

 

[Leatherhead23]

I'm tossing one in the smoker tomorrow. 30 mins per pounds gets it just right. Juicy and tender.