![]() Maple Turkey Breast: Add 2 tablespoons of pure maple syrup to the herb butter. Year-round turkey. Turkey breast is less hassle, less mess and less time to roast than a whole turkey, so you can make it any night of the week year-round for sandwiches, pot pie, shepherd’s pie, turkey tetrazzini, etc. Roasting turkey breast delivers nothing but juicy slices of white meat so there is zero waste for all those families who prefer white meat over dark. If you have a few too many guests for a whole turkey, but don’t want to roast an entire second bird, then roasting turkey breast will save the day. If you’re on a budget, then turkey breast is the way to go. Turkey breast, on the other hand, will thaw more quickly and almost always comes pre-brined. Roasting a whole turkey will take days to thaw plus another day to brine. All you need is a 9×13 pan (or other roasting pan) and a meat thermometer (which I consider a kitchen staple). Just smear with herb butter and pop in the oven, that’s it! They’re also super quick and easy to carve. ![]() There’s no brining, no flipping, no fuss. But, that’s not the only reason why turkey breast is a good idea: 1. If you are hosting an intimate gathering for Thanksgiving this year, then roasting a turkey breast is a no brainer.
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