How much carryover heat do you figure for a turkey breast
foodonastump
3 years ago
last modified: 3 years ago
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How long do you let your turkey rest?
Comments (11)Happy Thanksgiving Canada! We aim for half an hour. Up to an hour would be fine usually but room temp and other factors come into play. The time it is sitting out during the meal, etc. Often some elders are present and young children...the kitchen is active and warm, more room heat may be used so guests are comfortable. The fridge is stuffed and opened often rising its temp. The danger zone of 40-140 for bacteria growth is hard to keep track of. A half hour is plenty time for a gravy and getting a crowd to sit, and getting sides on the table. The first thing i do when i have guests for the day or a few days is lower the fridge temp. My fridge has a 'blast' button for the fridge and freezer. Used when you can predict heavy use. Our turkey is good, organic, cooked properly, but not really the star of the show. Tradition for sure, but the sides are what everyone wants. And leftovers. (i make thanksgiving sliders with the leftover biscuits) We platter up but the oven stays on for seconds if needed. All sides stay in the 275 oven. A carved platter of turkey, with both legs, the other breast side goes in the fridge right away to chill. The carcass goes right back in the oven to pick later and roast for stock and soup. A good rule is to keep it hot, or chill quickly and keep it cold. Here is a link that might be useful: shelf life advice...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 MoreCooked the turkey breast: long cooking time
Comments (13)Thanks everyone. Yes, I used an oven thermometer. It's an old one (the standard metal frame) and I have no reason to think it's off, since setting the oven 25 degrees lower seems to work almost all the time.... and NOT setting it lower tends to burn/brown the food too much (though I haven't tried that for a long while....). In addition, I always put the rack in the middle of the oven (unless the recipe says to do otherwise), then put the thermometer in the middle of the rack on which I'll put the pan, and wait until it registers at (or very close to) the temp I want. And, yes, the breast was cold when it went into the oven -- I made the herb paste in the morning, spread it on, covered with foil, and put it in the fridge. I wanted to go for a bike ride and didn't want to cut that short to come back and prepare the turkey; all I'd need to do is stick it in the oven. No doubt, letting it sit at room temp for about an hour would have made a difference in cooking time. I bought it fresh, not frozen, and kept it in the fridge until cooking time. (I removed the foil except for the last 30 minutes.) So, next time I'll let it sit for about an hour at room temp before cooking, then let it reach 165 degrees before removing it from the oven. This was Ina's recipe and tried and true so I'm going on the assumption I did something differently. It wasn't overly dry.... a little on the dry side. The flavor is great and I would definitely make it again, but not for company until I get this right! I also made the dill potatoes (posted here before), and brussel sprouts blanched then tossed w/ EVOO and drizzled with finely chopped walnuts then roasted in the oven. Hubby (who does most of the cooking since he's retired and I am still working) said "This is really good, Hon." .... then, after dinner, "Good job!" All's well that ends well! :-) Thank you all so much!! What a great forum....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 Morefoodonastump
3 years ago
Nana H
3 years ago
plllog
3 years agolindac92
3 years ago
sleevendog (5a NY 6aNYC NL CA)
3 years agolast modified: 3 years agoplllog
3 years agolast modified: 3 years agofoodonastump
3 years agolast modified: 3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agosleevendog (5a NY 6aNYC NL CA)
3 years agoplllog
3 years ago
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