I had bought it because it was fresh on the same day I bought the lamb
though I had too much meat in the freezer. The lady at the store said
that I could keep it in the fridge till the date stated on the pacakge
which is 01/04/10.

So, I want to cook 1/2 of this turkey 5.06 lb breast tomorrow and
freeze the rest (I'd also be cooking some of that chicken breast I
initially bought for that "Chicken and Rice" recipe. I am thinking to
just remove the bone and rib meat to make some soup - that'd be 8
pieces + I had 2 similar pieces (frozen) - and freeze the breast
meat.)


I am looking for an easy way to cook the turkey that'd be juicy and
tasty to eat by itself or used in sandwich. I do not want anything
spicy. No grilling either. Any help how to season it. The seasoning
that includes organge juice would be nice.

On Jan 2, 7:34*pm, Manda Ruby > wrote:
> I had bought it because it was fresh on the same day I bought the lamb
> though I had too much meat in the freezer. *The lady at the store said
> that I could keep it in the fridge till the date stated on the pacakge
> which is 01/04/10.
>
> So, I want to cook 1/2 of this turkey 5.06 lb breast tomorrow and
> freeze the rest (I'd also be cooking some of that chicken breast I
> initially bought for that "Chicken and Rice" recipe. I am thinking to
> just remove the bone and rib meat to make some soup - that'd be 8
> pieces + I had 2 similar pieces (frozen) - and freeze the breast
> meat.)
>
> I am looking for an easy way to cook the turkey that'd be juicy and
> tasty to eat by itself or used in sandwich. I do not want anything
> spicy. No grilling either. Any help how to season it. The seasoning
> that includes organge juice would be nice.


It'd be great if I can marinade the turkey tonight.

In article <1c68dcc3-ceb1-4370-a017-9722d1cf0803
@s31g2000yqs.googlegroups.com>, says...
>
> On Jan 2, 7:34*pm, Manda Ruby > wrote:
> > I had bought it because it was fresh on the same day I bought the lamb
> > though I had too much meat in the freezer. *The lady at the store said
> > that I could keep it in the fridge till the date stated on the pacakge
> > which is 01/04/10.
> >
> > So, I want to cook 1/2 of this turkey 5.06 lb breast tomorrow and
> > freeze the rest (I'd also be cooking some of that chicken breast I
> > initially bought for that "Chicken and Rice" recipe. I am thinking to
> > just remove the bone and rib meat to make some soup - that'd be 8
> > pieces + I had 2 similar pieces (frozen) - and freeze the breast
> > meat.)
> >
> > I am looking for an easy way to cook the turkey that'd be juicy and
> > tasty to eat by itself or used in sandwich. I do not want anything
> > spicy. No grilling either. Any help how to season it. The seasoning
> > that includes organge juice would be nice.
>
>
> It'd be great if I can marinade the turkey tonight.

When we bake whole turkeys or chickens often I use a mixture of half
Balsamic Vinegar, and half Honey... I think I got it from Alton Brown in
some show. You could maybe sub out the honey with OJ, or just add some
to the Vinegar and Honey. I am not a chef, maybe someone here could tell
you if that would work out or be a disaster...

Scotty

On Sat, 2 Jan 2010 19:34:59 -0800 (PST), Manda Ruby wrote:

> I am looking for an easy way to cook the turkey that'd be juicy and
> tasty to eat by itself or used in sandwich. I do not want anything
> spicy. No grilling either. Any help how to season it.

Brine it
<http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf>.
Toothpick some bacon slices on top (optional) and roast it. Let sit/rest
for at least 10 minutes before slicing.

--
"I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
A. Brown

On 1/2/2010 22:34, Manda Ruby wrote:
> I had bought it because it was fresh on the same day I bought the lamb
> though I had too much meat in the freezer. The lady at the store said
> that I could keep it in the fridge till the date stated on the pacakge
> which is 01/04/10.
>
> So, I want to cook 1/2 of this turkey 5.06 lb breast tomorrow and
> freeze the rest (I'd also be cooking some of that chicken breast I
> initially bought for that "Chicken and Rice" recipe. I am thinking to
> just remove the bone and rib meat to make some soup - that'd be 8
> pieces + I had 2 similar pieces (frozen) - and freeze the breast
> meat.)
>
>
> I am looking for an easy way to cook the turkey that'd be juicy and
> tasty to eat by itself or used in sandwich. I do not want anything
> spicy. No grilling either. Any help how to season it. The seasoning
> that includes organge juice would be nice.

Roasting it would be the simplest. Just put it in a small roasting pan
and add some liquid (maybe 1 cup total) such as chicken stock (you could
also use maybe half stock and half orange juice). Season as you like.
You could also add butter. Roast at 325.

Mark Bittman wrote about roasting turkey breast on the bone a few years ago.
I've been doing it this way ever since with great results. This is a link to
the New York Times article http://tinyurl.com/ya3b9ae Really moist and
makes great sandwiches.

The last one I bought was about 6lbs. I cooked half for Thanksgiving
(resting on top of cut up Yukon Gold potatoes, carrots and onions) and froze
the other half which I just cooked the other day.



"George" > wrote in message
...
> On 1/2/2010 22:34, Manda Ruby wrote:
>> I had bought it because it was fresh on the same day I bought the lamb
>> though I had too much meat in the freezer. The lady at the store said
>> that I could keep it in the fridge till the date stated on the pacakge
>> which is 01/04/10.
>>
>> So, I want to cook 1/2 of this turkey 5.06 lb breast tomorrow and
>> freeze the rest (I'd also be cooking some of that chicken breast I
>> initially bought for that "Chicken and Rice" recipe. I am thinking to
>> just remove the bone and rib meat to make some soup - that'd be 8
>> pieces + I had 2 similar pieces (frozen) - and freeze the breast
>> meat.)
>>
>>
>> I am looking for an easy way to cook the turkey that'd be juicy and
>> tasty to eat by itself or used in sandwich. I do not want anything
>> spicy. No grilling either. Any help how to season it. The seasoning
>> that includes organge juice would be nice.
>
> Roasting it would be the simplest. Just put it in a small roasting pan and
> add some liquid (maybe 1 cup total) such as chicken stock (you could also
> use maybe half stock and half orange juice). Season as you like. You could
> also add butter. Roast at 325.