Boneless Turkey Breast Review...
9 years ago
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9 years agoRelated Discussions
Boneless, skinless, chicken breasts
Comments (10)I don't usually check for BSCB because I prefer ones with bones and skin, and the last of those we bought were $1.49 a pound. I put them in the smoker on Sunday with a boneless turkey breast and some spicy Italian sausage so that I could make quick meals with them this week. I'm afraid boneless skinless chicken breasts would dry up in the smoker, but the ones I cooked on Sunday came out very moist and with a great flavor. I use them in pasta salad that I make with a lot of pickled Italian vegetables plus an olive salad (in a jar) that is supposed to be used to make muffaletta. The dishes that I made with BSCB are actually a lot more work than the other chicken dishes I make, which is another reason I do not buy them often. Lars...See MoreRoasting Turkey Breast Instead Of The Whole Bird - How?
Comments (21)LOL Nancy, I'm sure those puppies just can't wait for holidays! They'll probably leave hints about Thanksgiving is year round and Christmas in July! Doing gravy in an electric roaster is kind of a personal preference. I think you'd be better off to take the cookwell and put on the stove. A lot depends on the roaster. Nesco does NOT heat from the bottom. They call it the "circle of heat" since it's in all the sides of the unit which helps keep things from burning on the bottom and the heat is more even. My mother used to make the gravy in the roaster. (I don't remember the brand but it was not Nesco) She'd crank it up full blast but as I recall hers had a heating element in the bottom. A cousin takes the cookwell and puts on the stove. Neither of her roasters are Nesco brand. I have the Roast Air attachment that fits my 6 qt. Now THAT will give you nice crispy skin! I used to just cock the top and let a lot of the moisture out and frequently take a baster and pull the juices out to help dry and crisp the skin, which did work. Now I let it cook and then about the last 1/2 hour or so I turn on the fan and even turn up the heat a bit and the convection action will crisp and brown things up. Be warned though, when the fan goes on, it will blast the juices around so you might want to pull some of them out just in case. The convection action also evaporates it more too. I never thought about the gluten issue on prebasted meats. I usually prefer to get a non-basted if I have a choice but the cheap ones usually are injected. Maybe look at organic or something? I'm not sure about that. Should ask my sister about that since she's Celiac but I know she's still confused on a lot of the things related to it....See MoreLOOKING for: turkey breast cutlets
Comments (4)Both of these recipes work well with chicken or turkey cutlets. Just make sure they are pounded thin (cutlets usually are already thin ) and if very large you may have to cut in half. Chicken Francese ( Lots of words but really, really easy) 1/2 Lb Boneless Skinless Chicken Breast Halves 2 Tsp Grated Parmesan Cheese 4 Tbl finely Chopped Flat Leaf Parsley 1 egg beaten well Flour for dredging 1/4 Cup olive oil 1/4 Cup dry white wine 1 Cup chicken stock 6 Thin Round Slices Of Lemon Seeds Removed 2 Tbl butter Cut the chicken breasts into 6 slices of roughly equal size. Place the slices between sheets of waxed paper, and pound with the smooth side of a mallet until they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken slices in the egg mixture. Remove, letting excess egg drip back into the bowl. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Spill the oil out of the saute pan into a bowl. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken pieces, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them,sprinkle with remaining 2 tablespoons of parsley, and serve immediately. Chicken Piccata - Woodie 4 Chicken breast halves , boned and skinned Salt and Pepper Flour (enough for coating) 3 Tbl butter Juice of 1 lemon 1-1/2 cups chicken broth 1/2 Cup white wine Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that's uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides. Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until its about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve....See MoreHow long to cook a 3 pound turkey breast
Comments (7)You've started the "how to cook anything turkey related" debate months before Thanksgiving! Ha, no worries. I'll start the ping pong match. Cooking time varies on size and sizes vary so for me, cooking any meat in an oven or BBQ requires a thermometer. Preheat the oven to 375 degrees, start checking the internal temp every 5 minutes at about one hour, and figure anywhere from 1-1.5 hours of total cooking time. When the internal temp reaches 155-160 degrees, it's ready to take out and be tented with aluminum foil for 10 minutes of rest before being carved. If you want to be real spiffy, before slicing, use a boning knife to separate the meat from the ribs, then slice the now boneless hunk of meat vertically. Very nice presentation and the pieces are juicier than if sliced thinly the traditional way. If the breast isn't already brined, you have time to give it a bath in a bowl of salted water before cooking. Doing this will insure moist meat that won't dry out. Google "brine turkey breast" and you'll find out how. Many suggest a variety of ingredients but the important ones can be used alone, water and salt. Rinse it well and dry before cooking. Very easy and very significant results. Even if you only have a few hours to brine the breast, it will make a difference. Remember to put the bowl into the fridge (or put in ice cubes) to keep the meat cold. For an easy path to moist turkey breasts, Trader Joes sells kosher turkey breasts. Apparently, brining is a step used in making it kosher so these need no further treatment and always come out juicy (when not overcooked)....See More- 9 years agolast modified: 9 years ago
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