Monday, March 12, 2012

Baked Turkey Breast

Saturday Andy brought in a turkey breast from the deep freezer. Who says turkey is just for Christmas and Thanksgiving? We debated on smoking it on the Bubba Keg versus the oven. I opted for the oven because I had a lot going on in the house. We typically like cooking the whole bird since we prefer the dark meat off a turkey, but turkey of any kind is pretty hard to beat. We stayed away from traditional sides by fixing steamed broccoli and carrots. The drippings make the most incredible gravy perfect to serve on the meat, mashed potatoes or tomorrow's left over choice: open-faced turkey sandwiches.


Wash turkey inside and out. Pat dry. Place in a roasting pan or dish. Slice 1/4-1/2 stick butter in tabs and place on top of turkey.Season lightly with salt and pepper. Place in a preheated 325 degree oven for 21/2 to 3 hours, depending on size. 

Check the temperature in the meatiest part of the turkey 30 minutes before done. It must reach 185 degrees. This one actually climbed up to 190 degrees when I checked it. The skin was a nice color and the meat was very moist. 

Let the turkey sit for 15-20 minutes before you attempt to carve so all the juices don't run out onto the plate.







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