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Holiday cooking question...

post #1 of 21
Thread Starter 
I am going to make a small ham and a small turkey breast for Jerry's side of our family the Sunday after Thanksgiving..........can anyone give me suggestions on how to bake the breast as to make it moist and juicy? My turkeys come out ok normally, but never have much taste.
post #2 of 21
My experience has been basting, basting, and more basting. Plus keeping it covered with aluminum foil in between to trap the juices and moisture inside.
post #3 of 21
Try the Butterball and Perdue websites. They have some fantastic recipes for turkey breasts.
post #4 of 21
I've heard those bags you cook in keep things moist too.
post #5 of 21
Quote:
Originally Posted by Bella713 View Post
I've heard those bags you cook in keep things moist too.
They do! I cook roasts in those cooking bags and they always come out so tender.
post #6 of 21
Thread Starter 
What kind of seasonings do you all use?
post #7 of 21
Another hint is to cook the Turkey breast upside down.That way all the juicy pulls downward and stays juicy.I do mine that way every year.
Plus, I cook it in a roaster oven.
post #8 of 21
BRINE IT!!
You must brine.. it makes Turkey moist and delicious!
post #9 of 21
Thread Starter 
Quote:
Originally Posted by turtlecat View Post
BRINE IT!!
You must brine.. it makes Turkey moist and delicious!
Who the heck was just talking about brining?..........hummmmmmmmmmmmm
post #10 of 21
Susie, just turn on Food Network this weekend. It's their Let's Talk Turkey marathon, and I know that Rachel Ray does turkey breast in her Thanksgiving in 60, and Alton Brown is a huge advocate of brining (we watched Romancing the Bird last night).
post #11 of 21
I also highly recommend brining...we tried it after watching one of Alton Brown's shows (dh is a devoted fan) and it made such a difference!
post #12 of 21
Quote:
Originally Posted by emily_325 View Post
My experience has been basting, basting, and more basting. Plus keeping it covered with aluminum foil in between to trap the juices and moisture inside.

Yep that basting basting. And if you want to add some fresh basil or seasonings on top too that works great too.
post #13 of 21
Thread Starter 
Quote:
Originally Posted by valanhb View Post
Susie, just turn on Food Network this weekend. It's their Let's Talk Turkey marathon, and I know that Rachel Ray does turkey breast in her Thanksgiving in 60, and Alton Brown is a huge advocate of brining (we watched Romancing the Bird last night).
That's a good idea. I love Rachael Ray! Have you guys watched Paula Dean?
post #14 of 21
Quote:
Originally Posted by kittylover4ever View Post
That's a good idea. I love Rachael Ray! Have you guys watched Paula Dean?
Yup...her pumpkin pie recipe is the best I've ever had (I not a pumpkin pie fan...well, I wasn't) and I now make it every year. It gets great compliments
post #15 of 21
Quote:
Originally Posted by kittylover4ever View Post
That's a good idea. I love Rachael Ray! Have you guys watched Paula Dean?
I love her! My mother just went to her cooking school in Savannah back in May and had a blast!

Helen loves her, too! Come on Helen, speak up ......
post #16 of 21
Never tried brining. My secret is like a lot of you - baste baste baste! And cooking it upside down helps significantly. If you want to brown the skin you'll have to flip it over for the last hour and remove the foil. And I start them off with butter melting on top to start the basting process.
post #17 of 21
You DO NOT want advice from me Susie I BURN water..
post #18 of 21
Quote:
Originally Posted by kittylover4ever View Post
What kind of seasonings do you all use?
I personally love my turkey smothered in a honey/dijon mustard/brown sugar glaze-like concoction. I just mix it all together until the consistency is right and tastes good.

I've been known to stud my turkey with a couple of cloves as well.
post #19 of 21
As for seasonings:
I add salt,pepper,garlic salt,onion salt and butter/margarine and that is it.
post #20 of 21
Look for my prior post on brining. The turkey was really moist!!!
I will brush the skin with vegetable oil and season with pepper and other herbs.
post #21 of 21
Yes the trick is to baste with butter ( seasoning your choice) before you put it in the oven. Then every 30-40 min after and keep it covered with foil till 20 minutes before you take it out. Remove foil and you get the nice golden brown crispy skin...........Lots of great cookshows on now indeed!
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