I have a stupid question about my turkey breast (paprika, pepper, garlic powder) - Recipes - City-Data Forum

Hopes · 11-22-2012, 01:55 PM

I wasn't planning to cook Thanksgiving dinner because we were going to be out of state. At the last minute, our travel plans were postponed.

I bought a fresh, unfrozen turkey breast at the grocery store today. It's all tied up with rope netting.

I can't find anything online about this rope netting to know if I should leave it or cut it off.

The family consensus was that I should leave it on for cooking. They think the breasts will fall apart if I take it off.

It's not like it's a pork roast. I don't like the idea of doing the butter/seasoning rubs with the ropes on it.

It has only been in the oven for 30 minutes. There's still time to cut it off.

Opinions?

(btw, I know to take it off before cutting it to eat! LOL)

toosie · 11-22-2012, 02:01 PM

I'd leave it on - the basting and herbs will be able to get where they need to go. When it's done you can just cut it off like you would for a roast.

Momotaro · 11-22-2012, 02:08 PM

I leave it on when I cook a breast. The netting comes off easily after cooking and allows me to use a smaller dish to cook the breast in.

Hopes · 11-22-2012, 02:35 PM

Thanks! Now I can focus on worrying about other things!

SXMGirl · 11-22-2012, 08:16 PM

I cooked a boneless turkey breast for the first time also and left the netting on. I brined it first and basted during the 2 hours of cook time. DH cut off the netting and said we probably could have taken it off to start with, but I am not so sure.

I hope yours was as good as ours.

Hopes · 11-22-2012, 09:05 PM

It was delicious.

I basted it after 1 hour, 30 minutes later, and continued cooking for 1 more hour.

Total cook time was 2-1/2 hours. I'm never buying a whole bird again!

I winged it with the basting seasoning.

I didn't have wine or apple juice so I used applesauce and peach preserves along with butter, thyme, paprika, garlic, etc. Heaven!

nALgirl · 11-23-2012, 07:13 AM

I'm glad it turned out good. I've never thought to use applesauce or peach preserves. Since there were only 3 of us yesterday I had the butcher cut my turkey breast in half. It turned out great! I made of rub with butter, salt, pepper, garlic powder, fresh parsley, rosemary, sage and thyme. The skin was crispy and browned and the meat was delicious!