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Hi I’m Betty, welcome to Betty’s Kitchen. Today I’m doing a roast turkey breast.
Now I did roast turkey for a thanks giving and that was to feed a lot of people. It was a 12 pound turkey and we sure to have to carve it so you can serve nicely for your large family gathering. Somebody don’t need a turkey that large and I decided to go with the turkey breast because somebody may like just the part meat.
So this is going to be a little different I have a turkey breast here. And you can see it’s a, this is honey circled white, extra tender and juicy turkey breast; it’s an eight pound turkey breast. So we’ll be kind into that in just a minute. All right let’s go over here to the sink because this is kind of the messy part. I’m going to use some kitchen sheers to cut trough this needing and then I need to cut for this is clamp together with a metal paste and this takes me a while so let me just go ahead and do that and I’ll come back and I’m going to show you the washing of the turkey, I didn’t show that last time and some people were curious about washing the turkey. So we’ll come back and do that.
Now, this was a frozen turkey and I had it in the refrigerator for the last three a half days and it’s taken about that long for it to thaw out even though I about so about the length the time I think four days that use on the cut backed turkey, so it has some crystals in it and this probably will too.
That I like to get in the sink and I actually cut down the side of this and you see all of that juice that comes out -- I like the juice to let go down the sink. I’m just going to crop this up here and get this out. And let you see what we have. You don’t need that juice and I’ll be putting this in the garbage later so I’m just going to set it over there.
And when we look inside you’re going to see a pocket, you might be thinking “oh it’s the net piece or the neck paste” will this is different when you get the turkey breast what they send usually is -- oops excuse me -- turkey gravy. So you have to follow the instructions there and make turkey gravy that it won’t. that in my opinion it’s never is good as if you make your own gravy so I’m going to make an up load following this one that will be a turkey gravy and I’ll try to do it in a different that I do the turkey gravy that we have to thanks here and you know that was fat free and this will be fat free.
That thickens our cornstarch, this some I use flour now and milk on it so it’ll be a little creamier. See, something different. This is still full of juice so you needed to just let that go. And this is the time when you want to run the water, cold water, cold, clear water all over your turkey.
I have three table spoon of butter, I have here which is at room temperature or a little better, I put it in the micro wave just now to soften that some of it did not a little bit. That’s okay you’re just going to be using your hands to put on there. I have extra butter if I should to go to that and then I get out some salt and I did put that in the container so I could just dip into and not after use my hands that have been touching that turkey to go back to my originals. So, let’s start by putting on some butter. Will put it inside the cavity which is pretty dry from the paper towel so we just kind of rub all the way around inside, will do the butter and then that will be followed by the salt so now I’m coming to the outside and we want to just get it to all parts. If it doesn’t cover exactly, completely and that doesn’t really matter you just want a coating of some shortening of some type and I preferred better.
So, now for our salt, I was to take care of the cavity first. So I just go in there and it solve that this, put what you with normally used if you were salting say chicken for frying or any type of meat. If you’re making mistake or something that is salted ahead being cooked just try to give it a nice sprinkling all over.
Then I’m going to bring my roasting pan over. Will pick that up and then prepare it for the oven. While I’m settle that preparation lets start carves to make it perfect with. I am soaked right here if you’re wondering what I’m doing. It’s the time get may hands clean. And I didn’t bring a towel so I’m back to this washed cloth.
And here is our turkey pan. And I will have to put it with this side down because it will not balance on the side try to make some kind of make sure thing to make that work. So let’s got to go in like this but that will be nice because it will have all those cheeses on the bottom eventually and it will brown that fairly well.
Right, I’m going to bring it over to where my aluminum foil is. And show you the way I would cover it and don’t worries that there’s no re wrap here, somebody they like to cook on the wrap that’s fine. I don’t feel my need for it.
Will, I want to do is cover this and I’ve got enough aluminum foil out, the long variety. I got enough out that it will go down to cover the sides including this half right here. Pack up to this and then I will let it cover the ends as well and crash it in. So, that I have a free type to sale that will trap in all the juices in. if you just like the aluminum foil over the top and maybe give it a little crunch here and there. A lot of steam was escape and also there will be a lot of condensation on the inside of this covering and you will trip down into your oven. And that will not be in pretty sight. So I think we have this crunch down until we have a pretty good sail all the way around and I just forget kid they love turkey breast. Let’s put in the oven as you did it is pre heated and it’s going to stay there about three and a quarter to three and one half hours and then I’m going to bring it out and show you what it looks like and then at wreck will hopefully carve it for me and we will be having it for dinner tonight because my daughter and my son in law and my grandson are coming over for dinner expecting turkey.
My turkey breast is done and I’m going to get out the oven it’s been three and half hours but the last hour I’ve been basting it and you will notice I have it in a different pan now. One a half hour ago I change it to be upright so that you could see the top of the breast and wind it round off and at that point it would fit in to my smaller roasting pan.
So I let go a half hour to get this nice born wok. So what I’m going to be doing is moving this out of the roasting pan unto some surface for we can do the carving. So you’ll see it in a few minutes carve.
So, here is our eight pound roast turkey breast and what I’ve done is to have wreck do the slicing which is wreck to that so it’s nicely carved. And then I put a little parsley here just to dress it up and I have put some fresh pairs that our chop up and I sprinkle them with a lemon juice to make sure that they preserve well, you might choice another fruit if you like something better.
I would like to say that we had portions that did not as good as this that will be use for soups and stews. There are other portions for with little dog Remy so I want to wish you a Merry Christmas and good luck with your turkey breast.