A whole Turkey Breast contains two lobes of breast meat. Serving Turkey Breast roasted is the most common way and also the broadest. Using this cooking method allows for you to experiment with different vegetables and spices that all create different flavors suited to your dining experience. With this roasted turkey I decided to use Arabic spices that have aromas of cumin, pepper, lemon, dill, turmeric amongst many others. However; as stated before, you may use any vegetables and spices that you wish, but use this same method of cooking.
Another debate on turkey breast is whether to cook it breast down or breast up. Cooking the turkey breast up will allow your turkey skin to get crispy while leaving the breast tender. Note* skin must cover all of the turkey meat or your meat will dry out.* cooking your turkey breast side down will cook the breast within the juices allowing for flavor and tenderness. I personally do both. First I cook the breast side down then the last 30 min I flip it over and crisp the turkey skin.
Cooking a whole turkey in a cooking or oven bag is primarily what my mother did for thanksgiving and what I have grown up with. Cooking the turkey in a bag seals the moisture in and prevents it from getting out; this allows your turkey to be very tender.
|Whole Turkey *Unstuffed||12-16 lb.||2 - 2 1/2 hours||180*|
|1Whole Turkey *Unstuffed||16-20 lb.||2 1/2 - 3 hours||180*|
|Whole Turkey *Unstuffed||20-24 lb.||3 - 3 1/2 hours||180*|
|Whole Turkey *Stuffed||12-16 lb.||2 1/2 - 3 hours||180*|
|Whole Turkey *Stuffed||16-20 lb.||3 - 3 1/2 hours||180*|
|Whole Turkey *Stuffed||20-24 lb.||3 1/2 - 4 hours||180*|
|Turkey Breast *Bone In||8-12 lb.||2 1/2 hours||180*|
From the Wildtree Workshop: Backyard BBQ
A recipe from Wildtree Workshop: Backyard BBQ
A recipe from WIldtree Workshop: Backyard BBQ