Brine them, the smoke, roast or grill them. I only use 1% salt instead of the 1.75 -2%, just too salty for me. I'll buy up to 10o turkeys the day after and grind, smoke, grill or leave uncooked then make 5 gallons of turkey stock every year.Just purchased a 7 Lb turkey breast for $3.19/lb. I swore it was more like $2.00/lb last year....
Does anyone have some good advice on roasting the breast in a roaster-oven?
You use any rubs?We do a breast 'bout every 2 months. Way better sammiches than deli turkey, and a lot cheaper (just got 2 for $2.98 lb.). It's not advisable by any chef's standards, but I bake one at 250 degrees right on the rack with a drip pan underneath. Very little drip in the pan and the meat is succulent. Skin is very nice tan. I try to stay with the 9lb range and it takes just over 3 hrs with a preheated oven. I've tried baking them at 350 and 325 degrees and the meat drips too much and the outter layer of meat gets dry before the inside hits 165 degrees.
I don't know how many guys at work had paid for a set, only to have her divorce them shortly thereafter...............................I asked them, "Did you get visitation rights?"Try divorcing a pair, cost 1/2 your crap.