What is the divided turkey breast?

Divided turkey breasts concern the cut of turkeys in which the breast part of the bird is cut into two pieces for a smaller portion size. It is generally removed vertically by cutting turkey from turkey to form two halves. Bones can be left or removed before packing or cooking. Turkey breasts are slim, white meat that has lower fat compared to dark leg meat, and may require more careful cooking technique to ensure that the meat does not dry and becomes hard and tasteless.

Although split turkey breasts can be cooked as it is without another product, it is often recommended that more moisture and taste to white meat are added. Brining is a process in which the food is soaked in a combination of water, salt and preferred spices or spices for a long time, often four hours up to overnight. Salt is generally considered to draw natural moisture from the meat and help it better absorb the taste of spices or spices.

One of the most common ways of cooking divided turkey breast is baking. Baking tends to consider that many consider Turkey's most basic methods in general, because it is usually inactive and hands-off, while turkey is in the oven. Cooking turkey breasts in the oven helps give the skin a crispy texture and a golden look. If it is baked for too long, the meat can dry quickly; Therefore, it is often recommended to use the thermometer to determine the internal temperature before relying on the estimated recipe cooking time. It is usually recommended to bake turkey until its internal temperature reaches 170 degrees Fahrenheit (76.67 degrees Celsius), as it can continue to cook even after removal from the oven.

Divided turkey breasts can also be cooked through the HTEPLO, such as grilling or deep frying. The use of high heat can increase the meat susceptible to drying up, so chefs often take additional measures beyond the addition of moisture. Oil or molten butter often wipes to outerThe side of the turkey, under the skin on the meat or injected into the meat with a culinary tool similar to a syringe to cook the meat. With these cooking methods, it is still generally recommended that the meat reaches 170 degrees Fahrenheit (76.67 degrees Celsius) before consumption.