Breast á Deux
This is a quickie set of hints on cooking a turkey breast, for when you have festivities sans a mob. I like my meat somewhat flavored, hence the techniques described below.
With a frozen breast, start about 4 hours before roasting time. Unwrap, and place in a bowl of sufficient size. Cover with room-temperature water, and let thaw for a ocuple of hours.
In a measuring cup, combine:
· 1-2 oz white wine
· 1-2 oz lemon juice
· 2 tbl Soy sauce
· 2 tbl Worcestershire sauce
· A squirt of Sri Racha hot sauce
· Garlic juice, to taste
· 1-2 tbl olive oil.
With a whisk, stir until oil is somewhat blended in. Use a short, thin-bladed knife to pierce holes in the breast, an inch or two apart. Inject the marinade into the holes, using a baster or syringe. Let stand for another couple of hours.
Preheat oven to 450˚F. Place turkey breast into a greased roasting pan, pour remaining marinade over it. Put to bake, and after 5-10 minutes, reduce heat to 350˚F. Roast for 20 minutes per pound, i.e. two hours for a six-pound breast. If it doesn’t have a factory installed pop-timer, use a meat thermometer and roast to an internal temperature of 170˚F. When done, remove from oven and let stand 15 minutes.
This is pretty standard, except for the quickie marination. Sources are turkey package directions, and the Joy of Cooking, one of the 1970s editions. In any case, this is a lot easier than going through Major Turkey Rituals™, when you’re not feeding an entire clan.