Happy 2010! Decided to make a whole turkey breast, to help stay on our health kick. Started out with a 8.5# turkey breast and brine it, in orange juice, Tender Quick, black pepper and oregano. Brine it over night for about 15 hours. When we were ready, we rinsed and pat dried the breast, let it come to room temperature and seasoned with garlic powder, black pepper, oregano, dried french poultry rub and melted butter.
Ready to go in a 325 degree oven, with an aluminum foil tent, for about 1 hour. Then basted, with the juices from the roasting pan and added a couple strips of center cut bacon, to keep the meat moist. Back in the oven, basting every 40 minutes. Looking for an internal temp. of 170 degrees.
After almost 2 hours and 45 mins., this is what you end up with.
It was so moist and flavorful! Who says turkey has to be dry? Eat healthy in he New Year!
Till next time!
Happy 2010! Decided to make a whole turkey breast, to help stay on our health kick. Started out with a 8.5# turkey breast and brine it, in orange juice, Tender Quick, black pepper and oregano. Brine it over night for about 15 hours. When we were ready, we rinsed and pat dried the breast, let it come to room temperature and seasoned with garlic powder, black pepper, oregano, dried french poultry rub and melted butter.
Ready to go in a 325 degree oven, with an aluminum foil tent, for about 1 hour. Then basted, with the juices from the roasting pan and added a couple strips of center cut bacon, to keep the meat moist. Back in the oven, basting every 40 minutes. Looking for an internal temp. of 170 degrees.
After almost 2 hours and 45 mins., this is what you end up with.
It was so moist and flavorful! Who says turkey has to be dry? Eat healthy in he New Year!
Till next time!
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