Cooking & Baking

trof

(54,256 posts) Mon Apr 27, 2015, 06:13 PM Apr 2015

Mayo roasted turkey breast

Don't remember if I posted this here before.
Hell, maybe I got it here.
Anyway...

This is THE BEST roasted turkey breast ever.

Mix 1/2 tsp ea. of ground cloves, nutmeg, paprika into 1/2 C. of mayo.
Use a pastry brush to thickly coat turkey.
350 oven for about 3 hours.
Use your meat thermometer, but you almost can't overcook this.

The juiciest, tenderest turkey breast you've ever eaten.
I did brine mine overnight.
1/2 C. ea. kosher salt and brown sugar w/ oregano and tarragon in about a quart or so water in a large plastic baggie in the fridge.

6 replies

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Highlight:

Mayo roasted turkey breast (Original Post) trof Apr 2015 OP

How big was your turkey breast? hlthe2b Apr 2015 #1

7 1/4 lbs. trof Apr 2015 #2

that's big... I'm used to the butterball turkey breasts which, I think are more around 3-5 pounds... hlthe2b Apr 2015 #3

The original recipe specified a 2-3 lb. breast. trof Apr 2015 #4

i have a son from another mother who just graduated from cia. mopinko Apr 2015 #5

Mayo based rubs for poultry Warpy Apr 2015 #6

hlthe2b

(102,292 posts)

1. How big was your turkey breast?

Reply to trof (Original post)

Mon Apr 27, 2015, 06:42 PM

Apr 2015

trof

(54,256 posts)

2. 7 1/4 lbs.

Reply to hlthe2b (Reply #1)

Mon Apr 27, 2015, 06:44 PM

Apr 2015

hlthe2b

(102,292 posts)

3. that's big... I'm used to the butterball turkey breasts which, I think are more around 3-5 pounds...

Reply to trof (Reply #2)

Mon Apr 27, 2015, 06:59 PM

Apr 2015

trof

(54,256 posts)

4. The original recipe specified a 2-3 lb. breast.

Reply to hlthe2b (Reply #3)

Mon Apr 27, 2015, 07:07 PM

Apr 2015

I've never seen one that small.

mopinko

(70,127 posts)

5. i have a son from another mother who just graduated from cia.

Reply to trof (Original post)

Mon Apr 27, 2015, 07:10 PM

Apr 2015

he said they tested out turkey recipes, and this one was rated as the best.

Warpy

(111,274 posts)

6. Mayo based rubs for poultry

Reply to trof (Original post)

Mon Apr 27, 2015, 08:35 PM

Apr 2015

are one of the world's best kept culinary secrets. I discovered it quite by accident when I ran out of butter for the usual butter based rub and I had company coming. The mayo was superior to the butter in most ways, the egg yolk allowing the fat to sit there a bit longer and with it the seasonings.

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