So I have this turkey breast

Tennessee · 02-18-2006, 08:55 PM

It looked so good when I saw it on sale at the grocery store today that I picked it up, but I don't know what to do with it. It's a fresh turkey breast, not like the whole bird w/o legs or wings (if that makes sense). I'd like to make it for dinner tommorow, any idea how to cook it so it's not just plain old *ho hum* baked turkey?

Charski · 02-19-2006, 11:12 AM

If it still has the skin on - my favorite thing to do is a stuffing! You can make it out of many different things, but DH and I love spinach, feta or goat cheese, and pine nuts.

I use fresh spinach but you could certainly use frozen. Cook fresh til wilted down, or defrost the frozen - squeeze out as much moisture as you can. Combine with crumbled cheese, pine nuts, a drizzle of EVOO (extra virgin olive oil) and a little garlic powder.

Carefully loosen the skin on the turkey, leaving as much as possible attached around the edges; put the spinach mixture between the skin and the meat. Pat it out evenly. Rub a little EVOO on the skin and sprinkle with garlic salt. Roast at 350* til done (you'll have to check with an oven thermometer, as it will vary on your oven and the size of the breast to start with) - let rest 10 minutes, then slice it up!

I've also seasoned up a breast and put it in the basket attachment that came with my Showtime Rotisserie and rotisseried it for an hour and a half. Boy is THAT good!

I'm rotisserieing a whole free range chicken tonight - can't wait! I love me some poultry products!

Char

carbkinky · 02-19-2006, 03:43 PM

Throw it in your crockpot!!!! Yummmmmy! I have a 6qt oval-up to a 6lb breast will fit. I spice it up with cajun spice OR a can of cream of celery or cream of what's in the cupboard. no water. Sometimes I just put any ole spice I am in the mood for. If I feel really energetic I put carrots, onions, potatoes(for the carb eaters in my house) on the bottom. Cook it all day on low-7 hrs minimum. It really is a no brainer, so juicy and flavorful!

Tennessee · 02-19-2006, 04:54 PM

Thanks Carbkinky, I'll try that next time, on a week day since I love coming home to dinner

I tried your recipe Char, and it was wonderful. I didn't have pignoles, so I used a few crushed walnuts. I added a little lemon juice, rosemary and butter to the olive oil, and brushed more on occationally when it was baking. I was great - tender, moist, flavorful, and not just yer bah humbug turkey. Thanks!

Charski · 02-19-2006, 05:34 PM

Ah, a woman after my own heart! Improvisation is the key to fun in the kitchen.

I'm glad you liked! That's what I like too, the spinach mixture really helps keep the breast meat moist.

02-18-2006, 08:55 PM	#1
Tennessee Senior LCF Member Join Date: Nov 2005 Location: East Tennessee Posts: 853 Gallery: Tennessee WOE: Low carb, high protein Start Date: 10/21/2005 restart 7/15/08	So I have this turkey breast It looked so good when I saw it on sale at the grocery store today that I picked it up, but I don't know what to do with it. It's a fresh turkey breast, not like the whole bird w/o legs or wings (if that makes sense). I'd like to make it for dinner tommorow, any idea how to cook it so it's not just plain old ho hum baked turkey?

02-19-2006, 11:12 AM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	If it still has the skin on - my favorite thing to do is a stuffing! You can make it out of many different things, but DH and I love spinach, feta or goat cheese, and pine nuts. I use fresh spinach but you could certainly use frozen. Cook fresh til wilted down, or defrost the frozen - squeeze out as much moisture as you can. Combine with crumbled cheese, pine nuts, a drizzle of EVOO (extra virgin olive oil) and a little garlic powder. Carefully loosen the skin on the turkey, leaving as much as possible attached around the edges; put the spinach mixture between the skin and the meat. Pat it out evenly. Rub a little EVOO on the skin and sprinkle with garlic salt. Roast at 350* til done (you'll have to check with an oven thermometer, as it will vary on your oven and the size of the breast to start with) - let rest 10 minutes, then slice it up! I've also seasoned up a breast and put it in the basket attachment that came with my Showtime Rotisserie and rotisseried it for an hour and a half. Boy is THAT good! I'm rotisserieing a whole free range chicken tonight - can't wait! I love me some poultry products! Char __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

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02-19-2006, 03:43 PM	#3
carbkinky Senior LCF Member Join Date: Jun 2004 Location: Nashville,Tn Posts: 736 Gallery: carbkinky Stats: 138/159/125 WOE: low carb Start Date: January 2004 rollercoaster	Throw it in your crockpot!!!! Yummmmmy! I have a 6qt oval-up to a 6lb breast will fit. I spice it up with cajun spice OR a can of cream of celery or cream of what's in the cupboard. no water. Sometimes I just put any ole spice I am in the mood for. If I feel really energetic I put carrots, onions, potatoes(for the carb eaters in my house) on the bottom. Cook it all day on low-7 hrs minimum. It really is a no brainer, so juicy and flavorful!

02-19-2006, 04:54 PM	#4
Tennessee Senior LCF Member Join Date: Nov 2005 Location: East Tennessee Posts: 853 Gallery: Tennessee WOE: Low carb, high protein Start Date: 10/21/2005 restart 7/15/08	Thanks Carbkinky, I'll try that next time, on a week day since I love coming home to dinner I tried your recipe Char, and it was wonderful. I didn't have pignoles, so I used a few crushed walnuts. I added a little lemon juice, rosemary and butter to the olive oil, and brushed more on occationally when it was baking. I was great - tender, moist, flavorful, and not just yer bah humbug turkey. Thanks!

02-19-2006, 05:34 PM	#5
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,869 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Ah, a woman after my own heart! Improvisation is the key to fun in the kitchen. I'm glad you liked! That's what I like too, the spinach mixture really helps keep the breast meat moist.