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Tied turkey breast.

post #1 of 5
Thread Starter 

I was doing some searching, but didn't really find any info on this in past posts.

 

I realize Thanksgiving is long past, but I'm in the mood. What I want to do is cook a turkey breast alone, off the bone and tied so it almost looks like pork loin when it's finished.  Any benefit to tying it like it's pork loin, or drawbacks to cooking it this way (other than no bone?) And how long should I expect turkey breast to cook alone? I'm trying to shoot for an hour cook time. (Something for the others at work, something I can pop in the over when we start cleaning the kitchen, and pull out and enjoy when we're finished.) Also, would a 24 hour brine suffice?

post #2 of 5

Cooking time is determined by weight. may take a bit more then an hour. In answer to tying , they are tied so that they are even from end to end . This assures even cooking throughout the roast., and not a thick and thin side which will not evenly cook.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 5

I admit I've never rolled and tied a turkey breast but can't see a reason why it can't be done.  I do however often cook turkey breasts for weeknight dinners.  I leave them on them bone to ensure a juicy bird.  I season the turkey breast and place in a skillet skin side down to brown.  Turn it over and throw in some rough chopped onion, garlic, carrot and onion.  Place in the oven.  Occassionally I add some water to the pan to prevent scorching and also I think it keeps the bird moist.  It takes about 45min this way.  It comes out perfect every time and while the breast is resting I make a nice pan gravy with the roasted veggies and drippings.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 5

This is a versatile item, you can grill it,  bar bq it, braise it, roast it . Doesn't matter how you do it it will most likely come out good. On roasting it I cover mine with a piece of foil in the beginning, but only if it is skinless.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 5

Ed is right on both counts, Pcieluck. You tie the roast to create a uniform thickness, same as you'd do with a pork loin.

 

Place your ties about an inch apart, tightening them just enough so the breast forms a cylinder of consistent diameter.

 

Cooking time will depend on weight, and whether or not you stuff the breast. Assuming unstuffed, and that you either sear it or start it at high heat (like 475F), a 3-pound breast will take 45-60 minutes at 350F. A 5-pounder will go about an hour and 15 minutes.

 

Best bet, though, is to use a thermometer. You want the internal temperature to reach 165-170F. Then, by letting the roast rest for 15-20 minutes, it will reach 180F, where it belongs.

 

I'm not a big fan of brining, so will let others answer that part for you.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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