According to the information I used to pass the food handler's license in
2009, turkey is safe at an internal temperature of 165, although it may have
changed since then, but probably not by much. I would think that 180 is far
too high.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
----- Original Message -----
From: "Susie Stageberg via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Sent: Wednesday, December 02, 2015 9:22 AM
Subject: [CnD] "Turkey Breast of Wonder"
Here is a recipe my daughter found somewhere on line. I have made it once;
the flavor is wonderful, but if you follow the timing directions you end
up
with turkey that won't slice, but falls apart into very small pieces. I
don't' think you need to go all the way to 180 degrees.
Here is the recipe as written:
"Ingredients
1 (5-6 pound) turkey breast
1/2 C orange juice (you could also substitute chicken broth)
1 (14 ounce) can whole cranberry sauce
1 (1 ounce) package Lipton Onion Soup Mix
salt and pepper
Make sure your turkey is completely thawed. I let mine hang out in the
fridge for a couple of days after I purchase it frozen. Set it on a pan,
so
you don't have juices running all over when you open up the bag. Cut a
hole
in the top of the bag and remove the packaging. Some turkey breasts come
with a gravy pouch inside, be sure to remove it if yours happens to come
with one.
Place the old bird in the crock pot.
Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry
sauce and one package Lipton Onion Soup mix.
Mix the ingredients together and pour them over the top of the bird.
Sprinkle a bit of salt and pepper over the top. Cover the crock pot and
cook
on low for 8-9 hours,
or until a meat thermometer stuck into the center of the bird reads 180
degrees. You can see I got mine a bit past 180. Don't like, turn me into
the
poultry police or anything, ok? It still turned out wonderful, juicy and
moist."
The c combination of flavors in the sauce is very good, though.
Susie
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