Cooking help! How can I cook this big hunk or turkey?!
Answers: So I have a large piece of turkey that's supposed to be dinner tonight. It started out as a side of turkey but I de-ribbed it so now it's essentially just a gigantic 3 pound cutlet. I was going to grill it, but the grill didn't want to cooperate. Anyway, it's already marinated, but how should I cook it? Broil? Bake? What temperature would I need to cook it out? Anyone have any suggestions?
bake it at 325 for about 2 hours, check for doneness, add more time if needed. juices should run clear.
for moistness wrap in aluminum foil or cook in a turkey bag and baste with some butter and depending on your marinade about a quarter of a beer.
Stuff it with sausage and cream cheese and bake it at 350 degrees for about an hour 1/2. Enjoy!
bake it covered on 450 deegres for about 1 hour 1/2 then bake uncovered for 1/2 hour or until brown, u can make an apple glaze to make something different.
on a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked turkey and bake 20 minutes more.
bring out the Gravy
then Bake Bake Bake!
I'd bake it covered, in about 325 degrees. Any other method will probably dry it out.
You might consider cutting into cubes and making shish kaboba, they CAN be made in the oven, but are better on the grill.
Bake it covered at 350 degrees until juices are clear (no pink or red) and meant feels tender. It should be delicious this way. I would check it after 45 minutes to one hour.
u tried grilling a turkey??? well ok then u ob need some help......the oven of course it would be about gas mark 5or 6 so just chek what the equilvilant to that is
good luck!!!
If you have a crock pot I would go that way.
In the alternative:
1 boneless turkey breast half, about 2-1/2 pounds, with skin
Salt and pepper to taste
1 teaspoon dried marjoram leaves, divided
1 teaspoon dried rosemary leaves, divided
1 teaspoon dry rubbed sage, divided
2 tablespoons olive oil
4 medium carrots, peeled and cut into 3-inch pieces
1 large onion, cut into large wedges
4 medium potatoes, scrubbed and quartered
4 large cloves garlic, peeled and halved vertically
1/2 cup dry vermouth or white wine
2 cups homemade or low-salt chicken broth
1/4 cup flour and enough cold water to make a paste
Preheat oven to 350° F. Season the turkey all over with salt, pepper, and 1/2 teaspoon each of the marjoram, rosemary and sage. Heat an ovenproof skillet or sauté pan, large enough to hold the turkey and vegetables over medium-high heat. Add the oil, then the turkey skin-side down. Sear until lightly browned, about 3 minutes. Turn and sear other side about 2 minutes. Remove turkey from pan. Add the carrots, onions, potatoes and garlic to the pan and season with salt, pepper and the remaining marjoram, rosemary and sage. Sauté until lightly browned, about 3 minutes. Move the vegetables to the edges of the pan and add the turkey to the center, skin-side up. Place in oven and roast, basting with pan juices every 15 minutes, until meat thermometer registers 165°, about 1 hour, depending on size. Place turkey on cutting board and tent with foil. Let rest for about 10 minutes. Place the vegetables on a baking sheet and return to the oven.
Meanwhile, make the gravy. Place the roasting pan over a medium-high burner. (Don't forget to place an oven mitt or towel over that hot handle so you don't accidently burn yourself, like I have many times.) Add the vermouth and bring to a boil, scraping up any browned bits in the bottom of the pan. Add the broth and bring back to a boil; cook for about 5 minutes. Combine the flour and water in a small bowl until it forms a paste. Reduce the broth to a simmer and vigorously whisk in the paste, a little at a time, until gravy is the desired thickness. Taste for seasoning. Slice the turkey and serve with the vegetables, drizzling a little gravy over all. Pass extra gravy separately.
Put it in the oven at 325 covered and let it cook slowly. Baste it once in awhile with the marinade. When it is almost finished remove the cover and let it brown. It will be wonderful!