After having stuffed and sewn the bird up, it should be buttered all over thickly with about 250 g of softened butter. It is then laid breast-down in the tin and should be covered with greaseproof paper or foil and put in a pre-heated low -temperature oven and basted every hour. At half time it should be roasted breast upwards, the baking paper having been removed. The breast may be dredged lightly with flour to brown it if so desired.
Allow for:
4kg - 5kg turkey- 3 to 3 1/2 hours in a slow (160 degree C, mark 3) oven.
5kg - 7kg turkey-3 1/2 to 4 hours in a slow (160 degrees C, mark 3) oven.
7kg-9kg turkey -allow 4 to 4 1/2 hours in a slightly lower (150 degree C, mark 2) oven
Roast Turkey Breast
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| Our Christmas Turkey Breast |
How To Roast A Turkey Breast
Conventional Oven: Preheat oven to 180°C.
Place breast side up on a rack in a roasting dish add two cups of water.
Cover with foil. Cook for approximately 40 minutes per kg.
Fan Forced Oven: Preheat oven to 160°C.
Place breast side up on a rack in a roasting dish with two cups of water.
Cover with foil. Cook for approximately 40 minutes per kg.
Tips To Get a Perfect Roasting Turkey Breast.
To monitor the internal temperature without opening the aluminium foil, insert a meat thermometer into the thickest part of the breast through the aluminium foil. Of course, leave the dial of the thermostat exposed.
For a browned turkey breast, uncover 15 minutes before the end of cooking time and allow the turkey breast to brown.
Be careful when removing the turkey breast from the oven. The steam can be scorching.
The family gets together to celebrate Christmas, and a roast Turkey is number one on the menu. I post this information about how to cook a whole turkey and a turkey breast. I hope it is useful.
Until Next Post
Susy
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