We decided to do turkey parts this year, instead of a whole bird, and could only find a boneless skinless turkey breast for the white meat portion of our Thanksgiving meal. How do we cook it?
I realize the cut of meat is not ideal, but it was all we could get in the way of white meat.
I've looked at advice on Chowhound
on how to cook it, but it's somewhat above my head as I've never cooked a turkey before, though I do roast chicken pieces occasionally.
So in the Chowhound thread, someone suggests cooking the breast "butterflied, stuffed and braised with bacon on top to baste the bird as it cooks to keep it moist." This sounds good! But I don't know how to do it!
For instance, do you put raw stuffing mix in the cavity, and roll it up like it's Chicken Kiev? In which case, do you then dredge it in flour and pin the bacon to it and brown it in the skillet? Or do you just pin the bacon to it and brown it, then pour the fat on top and put it in the oven? Do you use toothpicks to keep the turkey roll closed, or do you dredge it in flour and
egg, and then cover it in bacon? And when you cook it, at what temperature? For how long? Do you need to baste it? How often?
Also, my partner and I thought that stuffing tended to dry out white meat, in which case wouldn't it be better to just cover it in bacon? Or are we wrong about that? If it is
better to do just the bacon, do we need to dredge it or something to get the bacon to stick to the turkey?
Finally, we are planning to dry brine the turkey legs. Should we also dry brine the (boneless, skinless) breast? Is there any reason we should not dry brine the breast?
Does anybody here have answers to all these panicky questions, or perhaps just a link to a comprehensive, step-by-step recipe for moist (boneless, skinless) breast meat?