Baked Turkey Breast2004-09-19
- Course: Main Dishes
- Prep Time : 30m
- Cook Time : 1:30 h
- Ready In : 2:0 h
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Most season a turkey only on the outside of the skin. The trick for better flavor is to season the turkey breast underneath the skin. This method imparts the flavor throughout the breast meat.
- 1 turkey breast 6 to 7 pounds
- 2 hatch peppers or 1/2 bell pepper
- 1 jalapeno or yellow chili pepper
- 1/4 onion sliced thinly
- 1 tsp salt for salting the breast
- 2 tsp Season All or favorite Cajun Seasoning
- 1 tbsp vinegar (optional)
- 1 cup more or less of seasoned bread crumbs
Rinse the breast lightly with water to remove any excess blood. Place your hand between the skin and flesh, using your fingers to separate or break the web that joins the skin to the breast to make a pocket. Set aside.
With plastic gloves on or being very careful in handling the peppers, remove the seeds. Thinly slice the peppers and onion lengthwise.
Spread the the Season All in the pocket under the skin covering as much of the area as possible. (If using the vinegar, combine the Season All with the vinegar before coating the breast meat.) Next place the peppers and onions under the skin.
Spray the outside of the turkey with Pam. Lightly salt the skin with the remaining salt. (You may want to add more salt and sprinkle red cayenne pepper optional, of course). Pour the bread crumbs over the turkey patting down with your hands until all the areas are covered with crumbs. The crumbs also allows the meat to stay moist.
Place on a roasting rack, breast up. Then place in a shallow roasting pan that has also been sprayed with Pam. This helps in cleaning up.
Bake at 350 degrees for 2 1/2 to 3 hours, allowing approximately 30 minutes per pound (our preference). Some cooks recommend 20 minutes per pound. Either way the internal temperature should reach 170 °F.