Good Morning sunnydayinparadise!
well, you've heard of the turducken, right? I did a quick search and it seems that these also include a chicken! (who knew? lol) Anyway, it seems that they all are deboned. even the turkey. And the recipes say it takes at least 10 hours to cook and that 2 people are really needed to pull it off. Now, you will be using one less bird, but I couldn't find anything else. I'm sure some knowitall (hey! just kidding! LOLOL) from the KT will have more information for you!

I'm sure it will work but as Kat said, I'll bet it takes forever to cook! Good Luck and let us know how it works if you do it.

Sue

Jas, I think, you would have to cook it way to long, for you to like doing it that way.

My fav. way to cook a boneless turkey breast is in pottery. Just spray the pot with some pam, for easier clean up, and add the turkey breast. No water or anything. Put the lid on, and cook at 325 degrees for about 2 1/2 hours. Yummy, moist and even a bit of juice for gravy.

Whole turkey, I cook breast down, in a turkey bag.

Moni

to save room in the pan, what about a crockpot?

I'm sure she could, but it would take forever, and the outer turkey would be way overdone. Personally, I wouldn't eat the inner breast if offered, but then I think turducken is fairly disgusting, too.

It certainly doesn't seem like a good idea to me....I would also be one to use a crock pot for the turkey breast...I've done that many times...sometimes I even add stove top dressing around it after the juices have come up....

I don't know...Why not just add the turkey breast in time for it to cook properly. I can't imagine the pan being so small that the breast couldn't be added after the turkey has been cooking for awhile. Shouldn't slow the turkey cooking down much if at all. Or, get a slightly larger pan. They have those foil roasters at the grocery this time of year in more than one size.

The turkey breast could be cooked the day before.

I would think that the breast cooked inside the turkey would most likely be more like steamed turkey than roast turkey. There would be no browning at all. I like the suggestion to either cook the breast the night before or use a pan big enough to add the breast at the time it should start cooking.

I wouldn't do it for many of the reasons cited. I'd be extremely leary about the breast being properly cooked, for one thing.

If she wants to save oven space, AND cut the cooking time of everything down to about 1/3 of the time of a whole bird, why not cut the turkey up like a chicken (wings, drumbsticks, boneless breasts, etc) and bone the extra breast. I always do that with turkey any more and it saves hours in the oven. She can save the carcass and roast it the next day, if she wants soup. A nice side benefit is that you can cook the bigger pieces longer, and take the smaller ones (wings) out when they're done, so everything is done perfectly.

I am with the above posters. Don't do it. I have had success doing turkey breast in the microwave. Just don't overcook and don't expect edible skin.

Thanks for all your comments. I like the idea of cooking the breast the night before.
She's also thinking of putting it in tinfoil and finding room on the rack for it. It will all work out. Love you guys!

We cooked a Tur-duc-ken this year for Thanksgiving..it didn't take very long at all to cook...BUT....I never cook a turkey without a Cooking bag. They come out soooo much more moist and they are browned too.

Electric roaster. Maybe you know someone who would loan you one to try it out. (If you were closer, I'd be glad to loan you my 6 quart Nesco. I don't know how many turkey breasts I've cooked in that little gem.) The only other way I'll cook turkey these days is butterflied. Well, OK, if I had a smoker I'd like to try smoking one, and would like to try deep frying one sometime... but...

Seems to me you could butterfly both the turkey and the breast and put them both in the oven on separate racks of course. Assuming you have a big enough oven. Or as suggested, cook one the day before or even earlier in the day or you could part it out. After all, as the old commercial said, parts is parts. If you're making dressing, cook one of them over the dressing and get the juices dripping in there and everything will cook faster too.

The one caution about reheating is again don't overcook or it'll dry out. I don't mind turkey a little bit on the dry side, after all, that's what gravy is for. But if you have some stock to keep it in, it'll stay wetter for those who want wet meat.

Best bet still.... get an electric roaster. As I've said many times, I threw out my crockpots. There's just no comparison. You can buy a non-Nesco brand unit at the big box stores for about $20-$25 for a 16-18 qt size. Small ones are probably about the same price but I haven't checked prices lately. Keep in mind these are actually portable ovens. You can bake cakes, pies, dressing, soups, stews, chili, meat, potatoes (fabulous baked potatoes) including au gratin types too. If you can put it in your oven or crockpot, you can put it in an electric roaster. Ideally, get one with the fan. Adds another dimension to it.