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Thread: In search of a quick and easy way to cook this fresh turkey breast

  1. #1
    Manda Ruby Guest

    Default In search of a quick and easy way to cook this fresh turkey breast

    I had bought it because it was fresh on the same day I bought the lamb
    though I had too much meat in the freezer. The lady at the store said
    that I could keep it in the fridge till the date stated on the pacakge
    which is 01/04/10.

    So, I want to cook 1/2 of this turkey 5.06 lb breast tomorrow and
    freeze the rest (I'd also be cooking some of that chicken breast I
    initially bought for that "Chicken and Rice" recipe. I am thinking to
    just remove the bone and rib meat to make some soup - that'd be 8
    pieces + I had 2 similar pieces (frozen) - and freeze the breast
    meat.)


    I am looking for an easy way to cook the turkey that'd be juicy and
    tasty to eat by itself or used in sandwich. I do not want anything
    spicy. No grilling either. Any help how to season it. The seasoning
    that includes organge juice would be nice.

  2. #2
    Manda Ruby Guest

    Default Re: In search of a quick and easy way to cook this fresh turkeybreast

    On Jan 2, 7:34*pm, Manda Ruby <manda.r...@gmail.com> wrote:
    > I had bought it because it was fresh on the same day I bought the lamb
    > though I had too much meat in the freezer. *The lady at the store said
    > that I could keep it in the fridge till the date stated on the pacakge
    > which is 01/04/10.
    >
    > So, I want to cook 1/2 of this turkey 5.06 lb breast tomorrow and
    > freeze the rest (I'd also be cooking some of that chicken breast I
    > initially bought for that "Chicken and Rice" recipe. I am thinking to
    > just remove the bone and rib meat to make some soup - that'd be 8
    > pieces + I had 2 similar pieces (frozen) - and freeze the breast
    > meat.)
    >
    > I am looking for an easy way to cook the turkey that'd be juicy and
    > tasty to eat by itself or used in sandwich. I do not want anything
    > spicy. No grilling either. Any help how to season it. The seasoning
    > that includes organge juice would be nice.



    It'd be great if I can marinade the turkey tonight.



  3. #3
    heyjoe Guest

    Default Re: In search of a quick and easy way to cook this fresh turkey breast

    On Sat, 2 Jan 2010 19:34:59 -0800 (PST), Manda Ruby wrote:

    > I am looking for an easy way to cook the turkey that'd be juicy and
    > tasty to eat by itself or used in sandwich. I do not want anything
    > spicy. No grilling either. Any help how to season it.


    Brine it
    <http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf>.
    Toothpick some bacon slices on top (optional) and roast it. Let sit/rest
    for at least 10 minutes before slicing.

    --
    "I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
    A. Brown

  4. #4
    George Guest

    Default Re: In search of a quick and easy way to cook this fresh turkey breast

    On 1/2/2010 22:34, Manda Ruby wrote:
    > I had bought it because it was fresh on the same day I bought the lamb
    > though I had too much meat in the freezer. The lady at the store said
    > that I could keep it in the fridge till the date stated on the pacakge
    > which is 01/04/10.
    >
    > So, I want to cook 1/2 of this turkey 5.06 lb breast tomorrow and
    > freeze the rest (I'd also be cooking some of that chicken breast I
    > initially bought for that "Chicken and Rice" recipe. I am thinking to
    > just remove the bone and rib meat to make some soup - that'd be 8
    > pieces + I had 2 similar pieces (frozen) - and freeze the breast
    > meat.)
    >
    >
    > I am looking for an easy way to cook the turkey that'd be juicy and
    > tasty to eat by itself or used in sandwich. I do not want anything
    > spicy. No grilling either. Any help how to season it. The seasoning
    > that includes organge juice would be nice.


    Roasting it would be the simplest. Just put it in a small roasting pan
    and add some liquid (maybe 1 cup total) such as chicken stock (you could
    also use maybe half stock and half orange juice). Season as you like.
    You could also add butter. Roast at 325.

  5. #5
    I am Tosk Guest

    Default Re: In search of a quick and easy way to cook this fresh turkey breast

    In article <1c68dcc3-ceb1-4370-a017-9722d1cf0803
    @s31g2000yqs.googlegroups.com>, [email protected] says...
    >
    > On Jan 2, 7:34*pm, Manda Ruby <manda.r...@gmail.com> wrote:
    > > I had bought it because it was fresh on the same day I bought the lamb
    > > though I had too much meat in the freezer. *The lady at the store said
    > > that I could keep it in the fridge till the date stated on the pacakge
    > > which is 01/04/10.
    > >
    > > So, I want to cook 1/2 of this turkey 5.06 lb breast tomorrow and
    > > freeze the rest (I'd also be cooking some of that chicken breast I
    > > initially bought for that "Chicken and Rice" recipe. I am thinking to
    > > just remove the bone and rib meat to make some soup - that'd be 8
    > > pieces + I had 2 similar pieces (frozen) - and freeze the breast
    > > meat.)
    > >
    > > I am looking for an easy way to cook the turkey that'd be juicy and
    > > tasty to eat by itself or used in sandwich. I do not want anything
    > > spicy. No grilling either. Any help how to season it. The seasoning
    > > that includes organge juice would be nice.

    >
    >
    > It'd be great if I can marinade the turkey tonight.


    When we bake whole turkeys or chickens often I use a mixture of half
    Balsamic Vinegar, and half Honey... I think I got it from Alton Brown in
    some show. You could maybe sub out the honey with OJ, or just add some
    to the Vinegar and Honey. I am not a chef, maybe someone here could tell
    you if that would work out or be a disaster...

    Scotty

  6. #6
    mag Guest

    Default Re: In search of a quick and easy way to cook this fresh turkey breast


    Mark Bittman wrote about roasting turkey breast on the bone a few years ago.
    I've been doing it this way ever since with great results. This is a link to
    the New York Times article http://tinyurl.com/ya3b9ae Really moist and
    makes great sandwiches.

    The last one I bought was about 6lbs. I cooked half for Thanksgiving
    (resting on top of cut up Yukon Gold potatoes, carrots and onions) and froze
    the other half which I just cooked the other day.



    "George" <[email protected]> wrote in message
    news:hhq8tk$o5p$[email protected]..
    > On 1/2/2010 22:34, Manda Ruby wrote:
    >> I had bought it because it was fresh on the same day I bought the lamb
    >> though I had too much meat in the freezer. The lady at the store said
    >> that I could keep it in the fridge till the date stated on the pacakge
    >> which is 01/04/10.
    >>
    >> So, I want to cook 1/2 of this turkey 5.06 lb breast tomorrow and
    >> freeze the rest (I'd also be cooking some of that chicken breast I
    >> initially bought for that "Chicken and Rice" recipe. I am thinking to
    >> just remove the bone and rib meat to make some soup - that'd be 8
    >> pieces + I had 2 similar pieces (frozen) - and freeze the breast
    >> meat.)
    >>
    >>
    >> I am looking for an easy way to cook the turkey that'd be juicy and
    >> tasty to eat by itself or used in sandwich. I do not want anything
    >> spicy. No grilling either. Any help how to season it. The seasoning
    >> that includes organge juice would be nice.

    >
    > Roasting it would be the simplest. Just put it in a small roasting pan and
    > add some liquid (maybe 1 cup total) such as chicken stock (you could also
    > use maybe half stock and half orange juice). Season as you like. You could
    > also add butter. Roast at 325.







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