Gladiator Posted December 17, 2010 Share Posted December 17, 2010 This year, for the first time in Thailand, we have decided to stay at home and make the Christmas Lunch. Although, I have cooked quite a few whole turkeys back in the U.K., using various methods, this will be my first time roasting a turkey breast. I know that I can research various recipies on line and respective cookery books, but I am curious as to anyone who has had personal experience and as to what your method was. The Turket breast is a Butter Ball and weighs 3 Pounds. Many thanks. Link to comment Share on other sites More sharing options...
jazzbo Posted December 18, 2010 Share Posted December 18, 2010 (edited) The official version: http://www.butterbal...e-turkey-breast or http://www.butterbal...s/how-tos/roast ... in the USA in the days before Internet they were famous for their telephone 'Turkey Talk-Line' during holiday periods. Edited December 18, 2010 by jazzbo Link to comment Share on other sites More sharing options...
gennisis Posted December 18, 2010 Share Posted December 18, 2010 I've cooked a few of these...no real problem. Defrost,remove the outer wrapping and the bag of 'tasteless' gravy. I coat with sage,thyme and oregano after spraying with oil. Into the oven for a few hours. Its not easy to remove the netting after cooking,despite what they say,and I was thinking,this year to remove the netting before cooking and maybe ,somehow stuff it with some homemade stuffing...perhaps tying it together with some string...some thing like a roll. Enjoy and have a happy christmas meal. Link to comment Share on other sites More sharing options...
Gladiator Posted December 18, 2010 Author Share Posted December 18, 2010 Many thanks for your replies - We'll see hw it turns out ! Have a great Chrismas ! Link to comment Share on other sites More sharing options...
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