What are the best tips for cooking turkey breasts?
There are many different ways to cook turkey breasts and the best tips for success differ somewhat depending on the method. However, after a few simple instructions on moisture, spices and internal temperatures, it can go a long way to ensure a tasty food. Usually it is best to strive for a consistent temperature - prepare your meat thermometer - and make sure you have a lot of basting liquid at hand.
spice and moisture
One of the most common complaints about turkey breast cooking is that the meat is too dry, but this problem can be easily avoided with a little preparation. Usually it is a good idea to start marinating meat in a liquid such as broth, wine or vinegar. The friction of the bird into the salt or soaking in the brine solution can also help seal the moisture and prevent prolonged exposure to the drought. In many cases, these tricks can also add a lot of taste to the meat.
ensure that the breast starts only the beginning. Many of the best chefs will monitor the moisture of meat when they cook, aby was soft and flexible. This often includes a process known as basting , where the liquid is constantly drizzled over the meat, because it cooks to prevent premature browning and crisis. With the correct design, basting can also help cook breasts evenly to maintain the exterior at approximately the same temperature as the cooling center.
Health and Safety
One of the most important parts of turkey breast cooking refers to the internal temperature of the bird. Poultry is often very sensitive to food diseases and bacteria that can lead to food poisoning. Cooking meat thoroughly is the only way to kill these harmful particles.
Although it looks golden brown and delicious, turkey breasts are not fully cooked until it reaches an internal temperature of 170 ° F (about 77 & deg; c). Most recipes provide an approximate cooking time, but it is also very important to check the bird temperature to ensure that this is actuallycarries out. Time can be a good estimate, but only real reading is crucial in terms of whether the meat is safe to eat.
Reserved meat thermometers usually work best for these purposes. During cooking, it is usually good to measure the meat temperature several times, often once near the center and at the end. Following the meat procedure avoids excessive cooking, which is another main source of dryness.
roasting
Baking is perhaps the most common way to cook turkey breasts. This usually requires a roast pan, which is a special type of dishes designed to increase the piece of meat so that the heat can evenly penetrate it from all sides. It is common to fill the lower part of the pan with vegetables, herbs and water or broth. When the meat cooks, its fat will drip Itaké in this area. Many chefs use a basting bulb or a brush to redistribute the liquid collected in this part of the pelvis through the meat.
One of the most common problems with roasting has to do with crispness. When it isThe meat increased, it can burn easier or at least brown on top than anywhere else. Chefs looking for more uniform heat distribution often either lower the temperature part of the oven by cooking, or stand the breasts with the foil as soon as the brown begins to appear. The foil will help distribute heat while protecting the skin from drying out or too fast cooking.
baking
cooks who do not have a baking pan can decide to bake their turkey breasts, usually in a shallow bowl. Glass meals tend to work best for heat distribution, although metal pans are often fine. If you are using a metal pan, you may need to change the oven temperature to compensate for the way the pelvis will act and Stozn's warmth.
liquids are also very important in the baking process. Most chefs surround their breasts with water or broth in a bowl before putting it in the oven. Adding other ingredients such as chopped potatoes or broccoli can create something like a disposable food, PReadly, these vegetables can serve as attachments later.
Broiling
turkey breast can also be grilled, which is when it is cooked under direct heat from above. Broiling tends to work best with half breasts, or otherwise with breasts that were cut into slices. If the meat is too strong, it may not cook all the way. Chefs who decide to grill their turkey usually have to pay special attention to the internal temperature to ensure that they are cooked as evenly as possible. Sometimes it is better to start baking or baking, then switch to barbecue after the last hour to make sure everything is cooking through.
cooking pelvis
boil in a hurry, cooking turkey chest in a pan can be the fastest choice. However, cooking the pan works best for thin cuts of meat, which means that a larger piece of breast must usually be sliced and almost always before the start. Pruning breast to thin "offers" is common practice for this style of cooking.
It is usually good to bother the pelvisIn some kind of oil before starting and marinating offers or strips of meat, they can also improve their taste. Although frying meat is fast, it can also throw away a lot of taste. Adding spices, whether before or during cooking, can be a quick and easy way to improve the overall result.
grilling
Cooks with access to the grill can choose this method for creating a turkey breast. The meat prepared on the grill often has a naturally smoke taste and crunchy exterior, which is difficult to duplicate on the stove or oven. However, marinating meat is almost necessary because the high temperatures of most grills dry in a hurry. It is also a good idea to watch out for meat when it cooks and rotates it regularly. Exposing all sides of the breast flame will help create evenly cooked food that is pleasant to the eye and tongue.