Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / When is a turkey breast done?
    Lost? Site Map

    When is a turkey breast done?

    Samuel Holden
    Sun Dec 23, 2001 3:14 pm
    Food.com Groupie
    I don't have a cooking thermometer so that is no help... is there any way I can know when a turkey breast is cooked???
    Dib's
    Sun Dec 23, 2001 3:31 pm
    Food.com Groupie
    How many pounds is it? Di
    Samuel Holden
    Sun Dec 23, 2001 3:43 pm
    Food.com Groupie
    1lb 13 oz icon_wink.gif
    Lennie
    Sun Dec 23, 2001 5:02 pm
    Food.com Groupie
    Samuel, that stuffed turkey breast recipe I posted in your Xmas Dinner discussion topic (did you look at it? it looks pretty good) says that, stuffed, it's about 60 minutes per kilogram. Now, that's a boneless stuffed breast. When I roast a turkey breast, I do it about the same as the whole bird: 20 mins per lb, at 325F. That's with the bone in; boneless, if that's what you have, would likely cook quicker.

    What recipe are you making?
    Samuel Holden
    Mon Dec 24, 2001 4:12 am
    Food.com Groupie
    Well...thas the problem really, I don't have a recipe... The breast is marinading in a garlic/rosemary brine at the moment... I was just thinking of shoving it in the oven in a pot for 20 minutes uncoveres, basting it, puting it back in for another 20, covered...then another 20 uncovered... I guess I'll just play it by ear icon_smile.gif
    Karen From Colorado
    Mon Dec 24, 2001 6:39 am
    Food.com Groupie
    You should be able to insert a fork into the thickest part of the meat and have it come out easy without lifting the breast from the pan when you remove the fork. Also check the juice that runs after piercing and see if it is running clear. If it still has a pinkish color, continue cooking a little longer.
    Dib's
    Mon Dec 24, 2001 9:27 am
    Food.com Groupie
    I'm guessing 45 min to 1 hour but no more than that. Check the juice thing. And you did brine it, right? You dont want turkey jerky! Di
    Samuel Holden
    Tue Dec 25, 2001 9:22 am
    Food.com Groupie
    Thanks very much.,..I'lll come back later and tell you all how it went!
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites