Turkey breasts cook up tender and delicious, and are easy to roast when you follow these instructions: Lift turkey onto platter, and let stand for 15 minutes before carving. Your turkey is done when the temperature with a meat thermometer is 180° F in thigh and 170° F in breast or stuffing.When the turkey is about ⅔ done, loosely cover the breast with a piece of foil to prevent overcooking.If the turkey is stuffed, and the thigh is up to temperature, move the thermometer to the center of the stuffing. Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone.(Tucking the wings will help stabilize the turkey in the pan and when carving) Brush or spray skin lightly with vegetable or cooking oil for best appearance. Turn the wings back to hold the neck skin in place.Place turkey breast-side-up on a flat rack in a shallow roasting pan 2 to 2½ inches deep.Drain juices and pat dry with clean paper towels. Just follow these simple instructions for a fresh or thawed turkey: Roasting a whole turkey is easier than you think.
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