Here’s How to Season a Turkey So It Actually Tastes Like Something
Want avoid a Thanksgiving bird that tastes like sawdust? Here’s how to season a turkey so it actually tastes like something. 1. Season Your Turkey in AdvanceJust like you shouldn’t wait to thaw your turkey the day of (please, we implore you), don’t salt your bird the day of either. At least one day—and up to three—before Thanksgiving, pat the turkey dry with paper towels, then season it generously with kosher salt, sprinkling enough to coat the surface or rubbing it all over to ensure every part of the turkey is covered.
This roast turkey breast recipe is the answer to getting beautiful turkey meat without too much hassle. But why would you want to roast turkey breast as opposed to the whole bird ? For some of us (that’s me) I was looking for something a little different this year rather than a whole turkey .
Why should I cook a turkey breast ? Nothing against thighs and legs, but the breast meat (aka white meat) is actually where it’s at—as long as it’s cooked properly (and it’s usually not). That’s the problem with a big bird : It’s really, really difficult to cook both the white and dark meat to the proper doneness
Turkey—in all its basted, brined glory—is the Thanksgiving pièce de résistance…except that, well, actually, we don’t think you should cook a whole bird this year.
Hear us out! Instead of wrestling a massive 25-pound bird into your oven, we propose that you roast a turkey breast instead. Yes, just the breast. Here’s why.
Why should I cook a turkey breast?
Nothing against thighs and legs, but the breast meat (aka white meat) is actually where it’s at—as long as it’s cooked properly (and it’s usually not). That’s the problem with a big bird: It’s really, really difficult to cook both the white and dark meat to the proper doneness at the same time. And while, that’s technically 165°F, leaner white meat starts to dry out around 150°F, while dark meat needs to go to at least 165°F with all its tough connective tissue.
How to Cook the Juiciest Instant Pot Turkey Breast EVER
For a cozy, hearty meal, look no further than this juicy Instant Pot turkey breast. Pass the gravy, please! The post How to Cook the Juiciest Instant Pot Turkey Breast Ever appeared first on Taste of Home.
Breast -side down to gives the legs a head start. But there's a tried-and-true trick to get the whole bird to cook evenly throughout, with all parts of it coming out moist, golden and flavorful: You just have to cook it breast -side down. 17 Babies Born To Deputies In Missouri Sheriff's Department This Year .
I have cooked many turkey breasts over the years and wanted to give you the easiest instructions possible All this should tell you that you must be able to check the internal temperature of the breast accurately. No, but it is nicer. But there is not the volume of drippings you have with a whole turkey .
The solution? If you’re not desperately attached to the idea of serving an entire turkey at your feast, skip the dark meat altogether and cook a breast instead. You’ll only have one target temperature to deal with, no carving to worry about and more space for side dishes, not to mention a more manageable, fast-cooking piece of meat.
What kind of turkey breast should I buy?
We’re so glad you’re on board, but now you have to face the overwhelming grocery store aisles. First, ask yourself: What’s my budget? How many people am I feeding? How many leftovers do I want?
You can spend as little or as much as you want on a turkey breast, but for the best quality and flavor, we’d recommend avoiding anything boneless or found in the freezer section. Look for the words “fresh,” “free-range” and “organic”—you’ll end up with a turkey breast from a bird that lived its life cage-free, on organic feed and wasn’t treated with antibiotics. Oh, and it will taste better, too. (That doesn’t mean you have to buy the most expensive turkey breast on the block. Unless you’re really into turkey. You do you.)
The Best Way to Cook a Thanksgiving Turkey
If you're intimidated by the idea of preparing a turkey, you're not alone.Before you get started, consider the size of the turkey you will need. A good rule of thumb is one pound of turkey per person. If you have big eaters or you want to have plenty of turkey leftovers, aim for one and a half or two pounds of turkey per person. Once you have the turkey, make sure you leave enough time for it to thaw to avoid having to cook a frozen turkey. A quick way to thaw the turkey is to put it in a bath of warm water, changing the water every half hour and allowing 30 minutes of thawing time for each pound of turkey. Be sure to also remove the giblets from the turkey.
Cook the turkey breast for 7 to 8 hours on "Low." Cover the slow cooker and don't lift off the lid while the If you want to cook a frozen turkey breast , you should let it thaw in the fridge for at least 24 "My husband is cooking a whole turkey breast and we're using our oven in our camper for the first
This year she has decided to make three turkey breasts this way for our dinner. I'm really excited about it too! You can take the turkey out of the slow cooker when it gets to temperature and place it under the broiler for a Love the idea of being able to cook turkey without cooking the whole bird .
As far as size goes, our general rule of thumb is. This allots for leftovers and hungry guests, but you won’t be drowning in turkey. And FYI, smaller breasts are easier to cook and usually taste more flavorful, so you can always cook more than one if you need to.
How do I cook a turkey breast?
You’ve procured your protein—great. Now you have to cook it. Don your most festive apron and follow us: Here’s exactly how to cook turkey breast (and win Thanksgiving in the process).
Step 1: Thaw the turkey breast
This can be done in a few ways. You can either put the still-packaged breast in the fridge on a platter (where it will defrost at a rate of four to five pounds per day), or you can defrost it in a cold water bath (in a cooler, bucket or your sink), changing the water every 30 minutes, where it will thaw at a rate of one pound per 30 minutes.
Step 2: Season the meat
For maximum flavor, you can dry-brine your turkey breast the day before roasting it. Combine ½ cup kosher salt, 2 tablespoons brown sugar and any spices or herbs you like. Rub the brine mixture all over the breast and chill in your refrigerator overnight. Before you cook the turkey breast, rinse off the dry brine and pat the meat dry with paper towels.
Step 3: Roast the turkey breast
Preheat the oven to 425°F. Place the turkey breast in aor on a baking sheet fitted with a wire cooling rack. Brush the turkey with olive oil (this helps with browning) and season all over with kosher salt and freshly ground black pepper. Roast the turkey until a thermometer registers 155°F at the thickest part of the breast. Remove the turkey from the oven and let it rest for at least ten minutes. (The internal temperature will rise to 165°F while it rests.) Cut, serve and give thanks that there’s no dry turkey in sight.
42 One-Dish Meals to Make In Your Cast-Iron Skillet .
These one-dish dinners use the most versatile pan in your kitchen—a cast-iron skillet—and nothing else.