COOKING TURKEY BREAST IN OVEN : BREAST IN OVEN

COOKING TURKEY BREAST IN OVEN : COOKING FRESH SARDINES

Cooking Turkey Breast In Oven


cooking turkey breast in oven
    cooking
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • Food that has been prepared in a particular way
  • (cook) someone who cooks food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The process of preparing food by heating it
  • The practice or skill of preparing food
    turkey
  • Something that is extremely or completely unsuccessful, esp. a play or movie
  • a Eurasian republic in Asia Minor and the Balkans; on the collapse of the Ottoman Empire in 1918, the Young Turks, led by Kemal Ataturk, established a republic in 1923
  • joker: a person who does something thoughtless or annoying; "some joker is blocking the driveway"
  • A large mainly domesticated game bird native to North America, having a bald head and (in the male) red wattles. It is prized as food, esp. on festive occasions such as Thanksgiving and Christmas
  • The flesh of the turkey as food
  • large gallinaceous bird with fan-shaped tail; widely domesticated for food
    breast
  • the front of the trunk from the neck to the abdomen; "he beat his breast in anger"
  • The corresponding less-developed part of a man's body
  • meet at breast level; "The runner breasted the tape"
  • A person's chest
  • Either of the two soft, protruding organs on the upper front of a woman's body that secrete milk after pregnancy
  • either of two soft fleshy milk-secreting glandular organs on the chest of a woman
    oven
  • An enclosed compartment, as in a kitchen range, for cooking and heating food
  • A cremation chamber in a Nazi concentration camp
  • kitchen appliance used for baking or roasting
  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.
  • A small furnace or kiln
  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.

A perfectly seasoned, cooked, and browned bird
A perfectly seasoned, cooked, and browned bird
I'm a turkey roastin' son-of-a-gun! LOL Merry Christmas, Everyone! Don't be afraid to roast a turkey! Here's a virtually fool-proof method! (First off, can you roast a chicken? Then you can roast a turkey...a turkey's just a big-ass chicken...treat it as such.) I don't know if this is a "recipe" per se, but here's a way to cook a turkey and get the above results every single time. First, make sure that you've removed all of the bags of giblets from your bird. Wash it well. Here comes the big secret...do this, and your roasting is basically a "set it and forget it" type procedure, whether it's chicken, turkey, a roast, etc: Pour about 1/8" of cooking oil into your roasting pan; place your bird in the pan, breast side up, and slide it around on the oil to coat its backside. Now pour about 1/2" of water into the roasting pan. The oil will keep the bird from sticking, and the water will keep the bird from drying out. Now you can riff on all kinds of rubs, seasonings, etc: You can stuff the bird's cavity with oranges and lemons if you desire; rub garlic on the turkey and insert whole cloves of garlic into the cavity; devise a rub or simply use salt and pepper or Lawry's seasoned salt. Thyme goes good on a turkey! Now that your bird is properly prepared and seasoned here's the most important part: Follow the cooking directions that came on the bird's packaging!!! Your bird has a weight...round that up: If your bird weighs 15.68 pounds round that up to 16 pounds...then follow the packaging direction for cooking a bird of that weight. Typically oven temperatures will be between 300 and 320 degrees. You're cooking low and slow! About 1 and a half to 2 hours into the roasting take a look at your turkey...don't be afraid to open the oven door and slide the rack out so that you can get a good look. When the skin is about as brown as you want it to be place a tent of aluminum foil over the bird and return it to the oven to finish cooking. I usually like to remove the tent after the bird is done and allow the skin to brown just a tad more. How do you know when the bird is done? If you're an experienced cook it's pretty easy...if you're worried about it then simply use a meat thermometer...but that can sometimes be an inaccurate method...the thermometer might say that the bird's reached the proper internal temperature, but maybe you want the bird a little more done. If you cook much at all you can look at the bird and tell when it's about how you want it. If all else fails go by the package directions...just cook it for that amount of time, tenting as necessary to keep the skin from burning. Don't ever, ever, ever rely on those stupid pop-up doneness indicators that some processors insert into their birds. I haven't seen one in awhile, but if yours has one...take it out! They're about as useless as tits on a boar hog! When your bird's done remove it from the oven, take it carefully out of the roasting pan and place it onto a carving board / serving platter. Let it rest for about 10-15 minutes before you carve it. Enjoy!
RECIPE: Turkey, Bacon and Brie Panini with Apricot Aioli
RECIPE: Turkey, Bacon and Brie Panini with Apricot Aioli
INGREDIENTS 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust 8 slices uncooked bacon 1/4 cup mayonnaise or salad dressing 1/4 cup SMUCKER'S® Apricot Preserves 6 oz thinly sliced roast turkey breast (from deli) 4 to 5 oz Brie cheese, cut into 4 slices Parsley sprigs, if desired DIRECTIONS 1. Heat oven to 375°F. Spray 15x10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 to 12 minutes or until light golden brown. Cool 5 minutes. 2. Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels. 3. In small bowl, make apricot aioli by stirring mayonnaise and preserves until well mixed. Set aside. 4. Cut pizza crust in half crosswise to make 2 rectangles. Remove rectangles from pan; spread half of the apricot aioli evenly over each rectangle. Top 1 rectangle evenly with turkey, bacon and cheese. Add other rectangle, aioli side down. Cut large sandwich in half crosswise; cut each in half diagonally to make 4 sandwiches. 5. Heat 12-inch skillet over medium heat until hot. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 4 minutes on each side or until cheese is melted and bread is golden brown. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 sandwiches. Garnish with parsley sprigs.

cooking turkey breast in oven
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