(Image credit: Emma Christensen)
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window.ATGalleries[48643] = {“id”:48643,”type”:”Slideshow”,”images”:[{“image_id”:”c0f85a55167bdce5b7caa932abcf1bc6ec1ce70b”,”caption”:”\u003cstrong\u003eLet the turkey breast warm and preheat the oven to 450\u0026deg;F: \u003c/strong\u003eTransfer the turkey breast to the rack inside a roasting pan, or place on top of vegetables in a skillet or other baking dish. Let the breast warm on the counter while the oven heats. Preheat the oven to 450\u0026deg;F. Place an oven rack in the bottom third of the oven.”,”image”:{“id”:”c0f85a55167bdce5b7caa932abcf1bc6ec1ce70b”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:35:36.309-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fbe06dbfa3f672c0002e4″}},{“image_id”:”f6a913baee24f93dcb6fd6f14817f6daf15f7bc3″,”caption”:”Pat the skin of the turkey breast dry with a paper towel. “,”image”:{“id”:”f6a913baee24f93dcb6fd6f14817f6daf15f7bc3″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:35:36.377-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-5.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fbe01dbfa3f67250002ca”}},{“image_id”:”0ed633931368dbc854f42edf5b9038bdf9f3c229″,”caption”:”\u003cstrong\u003eRub the turkey breast with butter and seasonings: \u003c/strong\u003eRub the turkey breast all over with butter.”,”image”:{“id”:”0ed633931368dbc854f42edf5b9038bdf9f3c229″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:35:36.359-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-4.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fbdf8dbfa3f67250002c4″}},{“image_id”:”d132ed11e0135205f73f307b33ca96db01493fb6″,”caption”:”If desired, loosen the skin and rub some butter into the meat under the skin as well.”,”image”:{“id”:”d132ed11e0135205f73f307b33ca96db01493fb6″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:35:36.343-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-3.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fbdfadbfa3f67310002d9″}},{“image_id”:”8600a6744d10e2e8c951988f520dcd0b50a88c23″,”caption”:”Sprinkle the breast all over with salt and pepper (with some under the skin, if desired). “,”image”:{“id”:”8600a6744d10e2e8c951988f520dcd0b50a88c23″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:41:45.972-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-6.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fbedddbfa3f672100032d”}},{“image_id”:”22eceed4224d7d41424233b2504a76d493620aa2″,”caption”:”Rub the seasonings into the skin. “,”image”:{“id”:”22eceed4224d7d41424233b2504a76d493620aa2″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:41:45.994-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-7.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fbeeddbfa3f671300033f”}},{“image_id”:”878b15f059f7018d46445bfbc4492f6edb4a7a98″,”caption”:”If you’re cooking a half-breast, pull the skin to cover the meat as much as possible.”,”image”:{“id”:”878b15f059f7018d46445bfbc4492f6edb4a7a98″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:41:46.027-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-9.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fbef8dbfa3f670f000348″}},{“image_id”:”2686c2e92f264372284ff0c32478f4c33d32c71e”,”caption”:”\u003cstrong\u003eLower the oven to 350°F and roast the turkey for 1 hour\u003c/strong\u003e\u003cstrong\u003e: \u003c/strong\u003ePlace the turkey in the oven and immediately lower the heat to 350°F. Roast for 1 hour, then begin checking the temperature.”,”image”:{“id”:”2686c2e92f264372284ff0c32478f4c33d32c71e”,”width”:3486,”height”:2789,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:41:46.012-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-8.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fbec7dbfa3f6740000343″}},{“image_id”:”c43aa8fe1ad82cb0431384f8d18eb291125fae35″,”caption”:”\u003cstrong\u003eCover the turkey to prevent over-browning: \u003c/strong\u003eIf the skin over the breast meat begins to brown too darkly toward the end of cooking, cover it with aluminum foil to prevent scorching.”,”image”:{“id”:”c43aa8fe1ad82cb0431384f8d18eb291125fae35″,”width”:3532,”height”:2826,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:41:46.049-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-10.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fbf2fdbfa3f674000036b”}},{“image_id”:”1b747b853b29677ff2cb40e4d80b4084e2a5b60b”,”caption”:”\u003cstrong\u003eCheck the turkey’s temperature: \u003c/strong\u003eThe turkey is done when it reaches 165°F in the thickest part of the breast meat. Start checking after 1 hour of roasting and continue checking every 10 to 15 minutes until the breast is cooked through.”,”image”:{“id”:”1b747b853b29677ff2cb40e4d80b4084e2a5b60b”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:41:46.097-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-12.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fbea4dbfa3f6721000319″}},{“image_id”:”651cb8a39ed489beab9db6853223f7e36dcc4006″,”caption”:”\u003cstrong\u003eRest the turkey: \u003c/strong\u003eWhen cooked, remove the turkey from the oven and cover it loosely with foil. Rest the turkey for 15 to 20 minutes; this gives the juices time to redistribute and the turkey time to firm up. (Pour the drippings and juices from the pan into a measuring cup for making gravy!)”,”image”:{“id”:”651cb8a39ed489beab9db6853223f7e36dcc4006″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:41:46.101-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-13.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fbf22dbfa3f675600033f”}},{“image_id”:”e6e5bf9c90ae33dbb7a62601bb5802d1b8241474″,”caption”:”\u003cstrong\u003eCarve the turkey: \u003c/strong\u003eCarve the turkey beginning at the breast bone. Continue carving, keeping your knife as close to the ribs as possible, until the whole breast is carved from the bone. “,”image”:{“id”:”e6e5bf9c90ae33dbb7a62601bb5802d1b8241474″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:43:26.273-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-16.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fc00edbfa3f67480003b3″}},{“image_id”:”b3cb373e4c0be079d312f2b699590a558ae7a1dc”,”caption”:”Once no longer attached to the bone, slice the breast crosswise into slices.”,”image”:{“id”:”b3cb373e4c0be079d312f2b699590a558ae7a1dc”,”width”:1967,”height”:2835,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-11-21T17:43:26.072-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2014-11-24-HT-Roast-Turkey-Breast-18.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”546fc00ddbfa3f675b0003a5″}}]};
Are you hosting a smaller Thanksgiving this year? Don’t bother with a whole turkey — just roast a turkey breast! One half-breast or even a whole turkey breast makes more than enough for a small party of four to six. (And yes, you’ll still have plenty of pan drippings to make gravy.)
Turkey breasts are also a cinch to roast. No flipping, no basting, no fuss. Here’s a recipe to show you how to do it, step by step.
<p><a href=’http://www.thekitchn.com/how-to-cook-turkey-breast-the-simplest-easiest-method-cooking-lessons-from-the-kitchn-213324′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/11/20/how-to-cook-turkey-breast-cooking-lessons-from-the-kitchn/
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