Cook A Turkey Breast

Cook A Turkey Breast

How to Cook a Turkey Breast

Cook a Turkey Breast recipe has always been among the most popular requests of Thanksgiving holiday party guests. It is certainly not just for sandwiches any longer. In fact, its popularity has extended to the preparation of Thanksgiving side dishes like cranberry sausage, as well as the preparation of Thanksgiving main course such as the turkey itself. As with most things, as the popularity of Thanksgiving increases so do its recipes. Turkey breast recipes result in a juicy, perfectly cooked, perfectly served, and oh, so addictive oven-baked turkey breast, ready to gobble up, whether it served on its own, with the filing, or grilled, yes, even grilled, on a delicious turkey pot pie!

There are many ways to cook a turkey breast depending on what you like to do with the resulting juices. The easiest is to simply use a saucepan and cook the breasts along with the visible drippings to reduce the amount of fat or moisture in the pan. You can throw in the drippings right into the pan, cover tightly, and wait a couple of hours while the juices simmer.

If you do not have a pressure cooker, you can also douse the pot in water and place it in the lid for an hour or two, then uncover and finish cooking in the same manner.

Alternatively, you can remove the turkey breast from the oven and slice it into thin slices. Place each piece on a cutting board or chopping board with the bottom touching the sides of the pan you intend to cook to keep the juices from splashing. After about ten minutes in the oven, remove the slices and allow them to cool until they are pliable enough to shred with a knife. Then, using your kitchen strainer, strain the juice into separate serving glasses.

For those who enjoy a bit more of the flavor of the roasted turkey breast, you may wish to add a few pieces of the meat to the pot along with the onion, bell pepper, and garlic. Using a small amount of butter, cook the garlic and pepper until softened. Add the onions and sauteed chicken, allowing the juices to gently redistribute throughout the meal. Season to taste with salt and pepper. Cover and rest for at least thirty minutes.

The benefits of using brine for cooking a turkey breast are many. First, it adds considerable flavor to the broth.

The brine is the gelatinous product that solidifies from the meat’s bones as it ferments. In this state, it is highly nutritious, retaining more than ninety percent of its initial value. Many times the brine is the part of the recipe that is left when people purchase ground meat, but it can also be prepared as a paste by soaking dry bones in water overnight.

Thicker turkeys have a higher concentration of fat, so the brine should be thicker. In cooking, it should not be thick enough to cause the thickest part of the meat to rise, but thick enough to allow the juice to collect into the container. At this point, the process of thickening begins.

Add two or three cups of the brine to the turkey breast and simmer for one to two hours, depending on size. Remove and let cool, strain into a sealed container, and refrigerate overnight.

After cooking, remove the turkey broth drippings and rinse out the pot. Season the pot again with salt and pepper, and set aside. In a large saucepan, combine two cups of low-fat yogurt with two to three cups of water. Bring to a boil and then simmer for approximately ten minutes, stirring occasionally.

To make gravy for the roasted turkey breast, mix one cup of flour with one tablespoon of seasoned salt and one tablespoon of dried thyme. Cook the mixture until thick and then add four cups of chicken broth and mix thoroughly. Season with pepper and then bake in a 350F oven for about one hour, or until the gravy begins to bubble.

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