Re: [CnD] turkey breast

[John Kolwick via Cookinginthedark]

Hi, probably at least 24 hours if your fridge is around 40DG if cooler a little 
longer.

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From: Wendy Williams via Cookinginthedark
Sent: Saturday, November 21, 2020 10:12 AM
To: 'Cooking in the Dark'
Cc: wdywms...@gmail.com
Subject: [CnD] turkey breast

I will be alone for Thanksgiving & will roast a 3 pound, boneless turkey 
breast. 
How long do I thaw in the fridge?
Last time I got a boneless turkey breast it seemed to come with a webbing, as 
if to hold it together. Do I keep this webbing on during cooking?
The last time I heard it was not recommended to rinse poultry under running 
water. Is this still true?
Likely more questions to come. Thanks.
Wendy

-Original Message-
From: Cookinginthedark  On Behalf Of 
Kerryann Ifill via Cookinginthedark
Sent: Saturday, November 21, 2020 8:19 AM
To: Cooking in the Dark 
Cc: Kerryann Ifill 
Subject: [CnD] Brocoflour

Hi all,

With all the weird weather we’ve been having locally, vegetables have become a 
bit erratic in when we can find them.
So my recent visit to the supermarket netted me a hybrid collyflower and 
crocolli instead of either of the two. I have a recipe for a creamy broccoli 
and cheese recipe, can I just substitute?

Not sure why not, but thought I
D ask.

Kerry
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Re: [CnD] turkey breast

[John Diakogeorgiou via Cookinginthedark]

Yes that sounds about right.

John Diakogeorgiou

> On Apr 16, 2016, at 10:47 AM, Wendy via Cookinginthedark 
>  wrote:
> 
> I was planning to roast a 5 lb turkey breast in the electric roaster today. 
> Instructions said to thaw 24 hours, & it is only partially thawed, so I may 
> wait till tomorrow to roast it. Also, instructions said to cook it 15 minutes 
> per pound, so that would be 75 minutes for a 5 lb turkey breast. Is this 
> right?
> Wendy
> 
> 
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Re: [CnD] "Turkey Breast of Wonder"

[Becky McCullough via Cookinginthedark]

What do you do with the gravy pack?
Becky
- Original Message - 
From: "Susie Stageberg via Cookinginthedark" 

To: 
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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Re: [CnD] "Turkey Breast of Wonder"

[Charles Rivard via Cookinginthedark]

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" 

To: 
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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Re: [CnD] "Turkey Breast of Wonder"

[Mike and jean via Cookinginthedark]

I just passed the Serve Safe test last year and the appropriate temp for turkey 
is 165 degrees.  Mike

Exercise Daily
Walk with God

-Original Message-
From: Charles Rivard via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, December 02, 2015 10:37 AM
To: cookinginthedark@acbradio.org; Susie Stageberg <sstagebe...@gmail.com>
Subject: Re: [CnD] "Turkey Breast of Wonder"

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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Re: [CnD] Turkey breast

[Rebecca via Cookinginthedark]

This recipe really saved me on Thanksgiving day.
Thank you so much RJ.
Maybe next time I will try your recipe for the ham in the crockpot.
That's not how I usually make my ham, but I'd like to try something different
Happy holidays everyone,

Rebeca and family

Sent from my iPhone

 On Nov 22, 2014, at 12:54 PM, RJ via Cookinginthedark 
 cookinginthedark@acbradio.org wrote:
 
 here is a recipe I and the family enjoys.
 RJ
 
 Subject: [CnD] Turkey breast
 Crockpot Turkey or chickn breast
 
 
 
 list of 12 items
 
 3 tablespoons butter
 
 1 medium onion, coarsely chopped
 
 1 large carrot, peeled and coarsely chopped
 
 1 stalk celery, coarsely chopped
 
 4 cloves garlic, finely minced
 
 1/3 cup all-purpose flour
 
 2 1/2 cups no-salt added or low-sodium chicken broth
 
 1/2 cup water
 
 2 sprigs fresh thyme or 1/2 tablespoon dried
 
 2 bay leaves
 
 6-8 pound bone-in skin-on turkey breast
 
 Salt and pepper
 
 list end
 
 
 
 DIRECTIONS
 
 
 
 list of 7 items
 
 1. In a large, nonstick skillet melt the butter over medium heat. Add the 
 onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion is
 
 translucent and the vegetables are lightly browned.
 
 2. Stir in the flour and cook for 2-3 minutes until the flour coating the 
 veggies turns golden. Whisk in 1 cup of the broth, working to smooth out any
 
 lumps as it cooks and thickens. Stir in the remaining broth and water. Add 
 the thyme and bay leaves.
 
 3. Pour the mixture into the slow cooker. Season the turkey breast all over 
 with salt and pepper (see the note above about how much salt to use). Place
 
 the turkey in the slow cooker (breast side down). Cover and cook on low for 
 5-7 hours until the internal temperature of the turkey breast reaches 165 
 degrees.
 
 
 
 4. Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan 
 to catch any juices), tent with foil and let rest while preparing the gravy.
 
 
 
 5. Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 
 minutes or so and then skim the fat from the surface. Bring the gravy to a
 
 simmer and cook for 15 minutes, stirring often, until it is slightly 
 thickened. It won't be as thick as traditional gravy but will be silky and 
 slightly
 
 thick. If you'd like it thicker, simply whisk together a slurry of cornstarch 
 and cold water (a tablespoon or so of cornstarch in a couple tablespoons
 
 of water) and stir the slurry into the gravy, simmering for 2-3 minutes.
 
 6. Season the gravy with any additional salt and pepper, if needed.
 
 7. Carve the turkey and serve with the warm gravy.
 
 list end
 
 
 
 How long should I cook turkey breast in the slow cooker? Should I cook it in 
 broth, gravy, or what kind of liquid?
 Mary
 
 Sent from my iPhone
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Re: [CnD] Turkey breast

[RJ via Cookinginthedark]

here is a recipe I and the family enjoys.
RJ

Subject: [CnD] Turkey breast
Crockpot Turkey or chickn breast



list of 12 items

3 tablespoons butter

1 medium onion, coarsely chopped

1 large carrot, peeled and coarsely chopped

1 stalk celery, coarsely chopped

4 cloves garlic, finely minced

1/3 cup all-purpose flour

2 1/2 cups no-salt added or low-sodium chicken broth

1/2 cup water

2 sprigs fresh thyme or 1/2 tablespoon dried

2 bay leaves

6-8 pound bone-in skin-on turkey breast

Salt and pepper

list end



DIRECTIONS



list of 7 items

1. In a large, nonstick skillet melt the butter over medium heat. Add the 
onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion 
is


translucent and the vegetables are lightly browned.

2. Stir in the flour and cook for 2-3 minutes until the flour coating the 
veggies turns golden. Whisk in 1 cup of the broth, working to smooth out any


lumps as it cooks and thickens. Stir in the remaining broth and water. Add 
the thyme and bay leaves.


3. Pour the mixture into the slow cooker. Season the turkey breast all over 
with salt and pepper (see the note above about how much salt to use). Place


the turkey in the slow cooker (breast side down). Cover and cook on low for 
5-7 hours until the internal temperature of the turkey breast reaches 165 
degrees.




4. Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan 
to catch any juices), tent with foil and let rest while preparing the gravy.




5. Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 
minutes or so and then skim the fat from the surface. Bring the gravy to a


simmer and cook for 15 minutes, stirring often, until it is slightly 
thickened. It won't be as thick as traditional gravy but will be silky and 
slightly


thick. If you'd like it thicker, simply whisk together a slurry of 
cornstarch and cold water (a tablespoon or so of cornstarch in a couple 
tablespoons


of water) and stir the slurry into the gravy, simmering for 2-3 minutes.

6. Season the gravy with any additional salt and pepper, if needed.

7. Carve the turkey and serve with the warm gravy.

list end



How long should I cook turkey breast in the slow cooker? Should I cook it 
in broth, gravy, or what kind of liquid?

Mary

Sent from my iPhone
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