I prefer to just season the meat with salt, on both sides, including under the skin, and let it sit in the fridge until I’m ready to roast the turkey. If you’re using either a dry rub or a wet rub, you can apply this the day before as well. Letting the turkey breast marinate for a day (or even two).I use three methods to make sure this Cajun roasted turkey breast doesn’t dry out during cooking. How can I make juicy oven roasted turkey breast and prevent drying out while cooking? The breast cut of poultry is obviously more prone to drying out during cooking, but it’s also the more healthy cut of the meat, because the beast cut has less fat, and relatively more protein as well. In this post, I’ll share several tips on how to make PERFECT oven roasted turkey breast – tender, juicy, succulent, perfectly cooked roasted turkey breast that’s full of flavor and easy to prepare! Just check out HOW JUICY that turkey roast is (see the photo above!). The main issue with oven roasted turkey breast is the meat drying out during the cooking process, so that you end up with roasted turkey breast that tastes like cardboard. Here’s a close up so you can see how JUICY this roasted turkey breast is! So what do you do if your family is small (like mine), and a whole turkey is just too much food? That’s why I love making smaller turkey roasts like this slow roasted turkey roulade, or this sous vide turkey roulade, or the even easier option of Oven Roasted Turkey Breast. Which means I’m sharing some of my favorite Thanksgiving recipes with you guys this week! I’ve already got the ball rolling with this easy recipe for Fudgy Pecan Pie Bars, but I’ve got a few more recipes coming up over the next week. It’s Thanksgiving week in The Flavor Bender household! □ Looking for a smaller dish alternative to a whole turkey for Thanksgiving? I got you covered with this simple yet flavor-packed Oven Roasted Turkey Breast recipe! I’ve also provided tips for PERFECTLY cooked, tender, juicy oven roasted turkey breast, without ever running the risk of over-cooking and drying out the meat.
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