| Overall Rating: |
|
5
out of 5
|
Moist Turkey Breast,
January 2, 2009
By maxmaulden
|
"Great recipe.
I used a Polder Thermometer and kept it in the breast while it was cooking.
I followed the recipe with the following modifications. I used a covered baking pan and left the cover slightly ajar while it was cooking. In addition, I poured one can of chicken broth in the bottom of the pan. Remove the baking pan from the oven once it reaches 155 degrees but leave the breast in the baking pan covered until it reaches 160 degrees and then remove it from the pan and place it on an open cutting board.
This method will not brown the skin, but I remove the skin before plating anyway.
The meat is so moist that you don't really need the gravy, but I made it anyway and some people thought the gravy added a lot. I noticed that these were the same people who put gravy on their mashed potatoes.
This recipe is simply and the results are fantastic. I recommend it and will keep it as a standard."
|
|
|
40 of 43 people found this review helpful.
Was this review helpful to you?
Yes
No
|
