The best way is cooking the bird upside down so breast doesn’t dry out. It’s the least fattiest part of the meat and thinnest/most delicate cut of meat so it’s naturally the fastest to cook. It makes more sense to put the breast at the bottom so it cooks slowly and can retain more moisture

I guess I’d put herbed butter under the skin and cook it in the magnalight roaster — with frequent basting — so, the same way I’d cook a whole turkey, but knowing that breast has lest fat. I should add though, that I prefer dark meat, so perhaps more helpful suggestions will come from people who actually like Turkey breast and find it delicious.

Then, onto turkey noodle soup.

Anonymous wrote:

Anonymous wrote:Breast only. I'd say "moist" but I know it's a trigger word for lots of dcumland.

I cook the turkey upsize down for the first half or so and then we have the ceremonial “flipping of the bird” and we cook it the rest of the way right side up. It helps get the top from getting too brown too.

It also helps to remove the entire breast and slice it perpendicular to the grain. Slicing it on the turkey is 90’ off.

this must be whole bird

Anonymous wrote:Breast only. I'd say "moist" but I know it's a trigger word for lots of dcumland.

I cook the turkey upsize down for the first half or so and then we have the ceremonial “flipping of the bird” and we cook it the rest of the way right side up. It helps get the top from getting too brown too.

It also helps to remove the entire breast and slice it perpendicular to the grain. Slicing it on the turkey is 90’ off.

what about injection 💉 for guaranteed moist? I see these pop up this time of year at various grocery stores.

Bone in and wet brine. I use Ina's recipe and it is flawless.
https://www.foodnetwork.com/recipes/ina-garten/herb-roasted-turkey-breast-recipe-1943552

dry brine with kosher salt for 3 days. Roast at 375 until the breast is 160. Let it rest for 30 minutes. Enjoy.

Wrap in foil and bake but not too long. Most people don't wrap, and bake waaaaaaaaaaaaay too long.
Most people have no clue how to cook.

Brine and smoke.

Make it en croute. The WaPo had a recipe for that many years ago and I made it. Basically, you add about an entire container of salt to flour and water to make a dough. Put the dough around the breast and cook. It’s really good.

I believe DW made some turkey breast in the crockpot. It was "free" from Safeway so we didn't have any expectations. Turned out pretty good.

Looking forward to hearing tips and if it's better to get bone in or boneless. Was going to get butterflied boneless and turkey leg quarters from Organic Butcher but their pickup slots are full when I want to go and I don't care enough to make a special trip.

Breast only. I'd say "moist" but I know it's a trigger word for lots of dcumland.