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| Can we talk about breasts? | |
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| Tweet Topic Started: Oct 28 2016, 02:01 PM (161 Views) | |
| George K | Oct 28 2016, 02:01 PM Post #1 |
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Finally
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Turkey breasts, that is. While shopping this morning, I saw our local grocer had turkey breast in the meat section. Looked like a regular turkey breast (about 3 lb., iirc). So, how would one make this? |
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A guide to GKSR: Click "Now look here, you Baltic gas passer... " - Mik, 6/14/08 Nothing is as effective as homeopathy. I'd rather listen to an hour of Abba than an hour of The Beatles. - Klaus, 4/29/18 | |
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| Catlady | Oct 28 2016, 02:16 PM Post #2 |
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Junior Carp
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Butter, salt, pepper on the skin. Pour a lil bit of white wine in the baking pan, bake at 425° for about 15 - 20 minutes, lower to 350°, cover with foil and bake until almost done, then uncover to crisp up the skin. There should be a lot of juice in the pan -- pour it in a sauce pan and make yummy gravy. Slather said gravy on the turkey and (HOMEMADE) mashed potatoes you just slaved over. You're welcome. Edited by Catlady, Oct 28 2016, 02:17 PM.
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| Mikhailoh | Oct 28 2016, 02:30 PM Post #3 |
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If you want trouble, find yourself a redhead
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We, well, I, are smoking boneless skinless turkey breasts for T-giving, along with some separate skinless thighs and skin on legs. The skin just gets rubbery on the breast and thigh and keeps the smoke flavor out. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| George K | Oct 28 2016, 02:32 PM Post #4 |
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Finally
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No smoker available. Any other suggestions? |
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A guide to GKSR: Click "Now look here, you Baltic gas passer... " - Mik, 6/14/08 Nothing is as effective as homeopathy. I'd rather listen to an hour of Abba than an hour of The Beatles. - Klaus, 4/29/18 | |
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| Catlady | Oct 28 2016, 02:39 PM Post #5 |
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Junior Carp
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What?,...you need fancy mebbe? |
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| Jolly | Oct 28 2016, 02:40 PM Post #6 |
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Geaux Tigers!
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Fried? |
| The main obstacle to a stable and just world order is the United States.- George Soros | |
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| Catlady | Oct 28 2016, 02:41 PM Post #7 |
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Junior Carp
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Doesn't work like it does with a whole turkey. |
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| George K | Oct 28 2016, 02:47 PM Post #8 |
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Finally
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Nah - simple. Throw it in the oven with...whatever. |
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A guide to GKSR: Click "Now look here, you Baltic gas passer... " - Mik, 6/14/08 Nothing is as effective as homeopathy. I'd rather listen to an hour of Abba than an hour of The Beatles. - Klaus, 4/29/18 | |
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| Mikhailoh | Oct 28 2016, 02:48 PM Post #9 |
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If you want trouble, find yourself a redhead
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Then Cat's recipe is the way to go. Does anyone in your family like dark meat? |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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| Catlady | Oct 28 2016, 02:52 PM Post #10 |
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Junior Carp
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Melt a half stick of butter, then add a half cup of maple syrup, take off the heat and add a half cup of bourbon (or in your case, scotch). Pat turkey breast dry, then massage this mixture all over the breast (underneath too). Sprinkle with freshly ground salt and pepper. Bake as described above^^^. Reapply sauce as needed. Check bourbon (or scotch), to make sure it's good enough for company. (Two or three glasses should do) Now eat the damn thing. You're welcome. Again. |
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| John Galt | Oct 28 2016, 02:52 PM Post #11 |
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Fulla-Carp
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I would think you could do an abbreviated version of the America's Test Kitchen updated Julia Child recipe for deconstructed turkey. Sign up for the free trial and look at this recipe: https://www.americastestkitchen.com/episode/413-revisiting-julia-childs-roast-turkey Or watch this video: https://www.youtube.com/watch?v=6Qhx8WOmf5I The ATK recipe has you cut up the whole turkey, brine the breast, partially bone the legs and tie them with string, then roast the deconstructed turkey on a bed of stuffing. The recipe has you brine only the breast; I brine all the turkey parts. The dressing is pretty dry when you put it in the oven. It relies on the juices from the turkey to moisten it; you might want to reduce the stuffing amount by half so the turkey breast covers all the stuffing and it doesn't dry out. The neck, backbone and thighbones are roasted at high heat separately and used to make a stock for gravy. I can tell you it's a great recipe for turkey for Thanksgiving, because you've done so much of the "carving" ahead of time; you can cut up the bird and brine it the day before, and make the stock for gravy and finish that the next day. And it lets you get the legs/thighs cooked properly separately from the breast, if you tackle the whole bird. Plus you get lots of stuffing (much more than you would if you tried to put it in the bird) that tastes like it actually *was* in the bird. This recipe is a winner. Edited by John Galt, Oct 28 2016, 03:53 PM.
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| Let us begin anew, remembering on both sides that civility is not a sign of weakness. | |
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| Catlady | Oct 28 2016, 02:53 PM Post #12 |
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Junior Carp
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Gee,....that sounded a tad porny, didn't it? |
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| Mikhailoh | Oct 28 2016, 02:55 PM Post #13 |
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If you want trouble, find yourself a redhead
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Yep. You cannot cook them together and get both right. |
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Once in his life, every man is entitled to fall madly in love with a gorgeous redhead - Lucille Ball | |
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