To cook an 8-pound turkey breast at 275°F, it will generally take about 4 to 5 hours. It's important to use a meat thermometer to ensure the internal temperature reaches at least 165°F for safe consumption. Cooking times can vary based on the oven and whether the turkey is stuffed or unstuffed, so checking periodically is recommended. Let the turkey rest for about 20-30 minutes before slicing for better juiciness.
A 5 kg turkey should cook for about 3 hours if unstuffed in the over. If the turkey is stuffed, it should cook for about 3.5 hours.
To tie a turkey before roasting it, place the turkey breast-side up on a clean surface. Cross the kitchen twine under the turkey's neck and bring the ends up over the breast. Cross the twine over the breast and tie it securely. Repeat the process with the legs, tying them together. This helps the turkey cook evenly and keeps it moist.
It's 20 minutes per pound. You could fry the chick, salt, pepper and cook until golden brown, lower heat and put a lid on the pan. When the juices run clear and are not pink then the chicken is done. i do not believe in this anser it is more like 40 minutes per pound and when the juoces run pink its not done it should be when you like the color of the juice........ red juce is medium rare pink juice is rare and clear juice is over easy..... hope that helped!!!! You can't eat rare or medium rare poultry unless you like being sick. Poultry has to be cooked well done. And 20 minutes per pound is a good average. But you should always check the temperature. The breast should reach 160 internally. 20 Minutes Per Pound on 325 F 116 C
About 7 1/2 hours, unstuffed. Cook it until it is 165 F in the thigh and 175 in the breast. It would probably be best to remove the juice every couple of hours, otherwise it may well boil over.
over cook
To use twine to truss a turkey for roasting, start by placing the turkey breast-side up. Cut a long piece of twine and slide it under the turkey, bringing the ends up and crossing them over the top of the turkey. Tie the twine tightly around the legs to hold them close to the body. Then, tuck the wings under the turkey and tie the twine securely around the wings and body. This will help the turkey cook evenly and hold its shape while roasting.
Wrong kind of breast silly. Shoot this question over to the knowledgeable folks in recipes and food.
Ingredients1 cup chicken broth1 cooking spray1 each turkey breast, frozen1 salt, to taste1 pepper, to taste1 carrots, chunked (optional)1 potatoes, chunked (optional)1 onions, chunked (optional)Place breast in pot, pour broth over it, add salt and pepper. Cook on low 8-10 hours.Vegetables may be placed around and under the turkey if desired.
Pioneers cooked turkey in stone fire ovens. The pioneers also smoked the turkey. Turkey was also cooked in a pot over fire if for a stew.
my turkey is 15.75 pounds....and i am stuffing it. i will cook it 20 minutes per pound. also, I KNOW it sounds crazy...but my grandmother has cooked our turkeys this way forever, and they are THE MOISTEST TURKEY I HAVE EVER HAD!!!! slather your turkey in miracle whip....place it in a PAPER BAG....seal it shut, and cook. i swear you will not be disappointed!!!! best turkey ever!!!!
Yes, if you are baking or roasting them they will over cook and begin to dry out if you cook them to long.
Pioneers cooked turkey in stone fire ovens. The pioneers also smoked the turkey. Turkey was also cooked in a pot over fire if for a stew.