Secret Recipe Strategy on How to Keep a Turkey Breast Moist, Tender and Juicy During Thanksgiving

One of the many concerns that enter a Thanksgiving's day cook is how to cook a moist turkey. This can be a laborious task on it's own and one should be mentally prepared as well as physically prepared to tackle this feat; However, with a few quick and easy tips one can master this relatively simple task and produce a extraordinary turkey that is both moist and tender.

During the preparation of the turkey itself make sure to loosen the outer skin. One can do this by simply taking a clean pair of hands and slowly rubbing them between the turkey meat itself and the skin. Push inward gently to further separate as much skin from the meat paying attention not to tear or rip the skin - as we want to create a pocket to later fill with moisture. Do this on as many areas of the turkey as possible

Next, blend together a mixture of a half cup of olive oil, half a cup of breadcrumbs, and some fresh herbs such as Thyme, Rosemary, and/or Parsley. Blitz the mixture together until you have a creamy texture. For maximum results add two tablespoons of unsalted butter to the mixture and blend together.

Fill a pastry bag full of the blitzed mixture. If one does not have a pastry bag, this next task can easily be accomplished with clean hands and a long, thin, spoon - such as an iced tea stirring spoon. Carefully inject the pocket area of the turkey, between the skin and the meat with the blended mixture. Be extra cautious not to rip or tear the turkey skin when attempting to pipe the mixture all the way down to the lower crevices and various cavities of the turkey.

Once this is complete, stuff and prep the turkey in any desired manner. When all is complete do not forget to rub the outer areas of the turkey with olive oil and any excess of the blended mixture paying extra attention to the breast and thigh meat. It is important to baste the turkey often once it is in the oven and also cook the turkey on a low oven temperature for as long as needed. The time depends on the size and weight of your turkey.

If one has completed the steps outlined above, they will pleasantly be rewarded with an extraordinarily plump and juicy turkey that guests will rave about. This simple and easy-to-do, turkey trick will forever solve the common dilemma of how to keep a turkey moist.

How to Cook a Great Barbeque Chicken Breast

A barbeque chicken breast requires a delicate touch from start to finish. You need the right meat, the right seasonings, the right grill, the right marinade and of course, the right barbeque sauce. So what goes into a great barbeque chicken breast and how can you make one that everyone at the cookoff will remember for years to come? It's simple once you know the basics and get some good recipes down. Here are the most important things you need to remember when it comes to making an excellent barbeque chicken breast.

The meat is the heart of the recipe. When picking out a good chicken breast, you need to find a top line, tender grade A meat that can spend a long time on a grill without drying or hardening. Take your time with this and test whatever results you have. The chicken should not be pre seasoned or pre cooked as you will most definitely be taking care of that, but just be sure it's high grade and tender.

You want to use balanced seasonings when preparing the chicken. If you place the chicken in heavy garlic or heavy salt without using anything else to balance it out, you will end up with an overpoweringly seasoned barbeque chicken breast. Don't allow this to happen! Make sure that your chicken breast is a very balanced one when it comes to seasonings. Try the following ingredients: garlic salt, ground pepper, basil, cayenne pepper, teriyaki sauce, soy sauce.

Next up is preparing the grill. Keep the grill on low heat. Barbequing is all about slow roasting and letting the juices and tenderness of the meat stay in for a long time. When making a great barbeque chicken breast, you need to keep this in mind at all times. If you cook the meat too quickly, the juices will drain out and the meat will be dry and hard, so take your time!

Next up is the sauce. The sauce should be a balanced mixture of the ingredients you marinade with, but mixed together in a bowl and made with extra care, not used until the very end of grilling. If you apply the sauce at the beginning, it causes the sauce to burn. Not a good idea! Keep your sauce from burning by applying it at the very end and allow it to simmer on the meat for a few minutes before serving.

Christmas Turkey Cooking Recipe - Juicy Turkey Breast

This turkey recipe uses brine techniques to bring forth turkey meat which is incredibly moist. Cooking this turkey meat for your Christmas meal will make you a hit both your friends and family. Home cooking has never never more exciting!

In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking.

Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. This prevents the meat from drying out, or dehydrating.

Christmas Turkey Cooking Recipe

Juicy Turkey Breast

Serves 8

For the brine:

16 cups water

2 cups sugar

2 cups coarse salt

5 cloves garlic, crushed

1 tablespoon pickling spices

For the turkey:

1 fresh breast, 9-11 pounds, deboned

6 tablespoons unsalted butter, melted

Black pepper

2 cups chicken broth

1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.

2. Rinse the turkey breast, discarding excess fat. Place in a deep bowl or pot, turkey breast-side down. Pour the brine over the turkey breast and refrigerate. loosely covered, overnight.

3. Preheat oven to 350*F. Remove the turkey breast from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavy-duty aluminum foil.

4. Place turkey breast in the pan. Brush with 4 tablespoons of melted butter; season with pepper. gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 tablespoons butter, until the turkey breast is golden brown and a meat thermometer inserted into the thickest part reads 165*F and the juices run clear.

5. Transfer the turkey breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy.

Calories: 240;

Carbohydrates: 1g;

Protein: 33g;

Fat: 10g;

Cholesterol: 90mg;

The water, pickling spices, and salt combine to make brining a great technique for wonderfully moist turkey meat. Be sure to register on our web site to receive free weekly home cooking recipes, great home cooking articles, home cooking tips, and cooking recipes from the world over.