m steve Posted November 28, 2007 #1 Share Posted November 28, 2007 HAL now has a cryovac packed turkey that is skinless and semi boneless. Sounds like a turkey roll to me. How can you roast a turkey w/o skin and get it flavorful and moist? That seems worse than the now regular boneless prime rib. Link to comment Share on other sites More sharing options...
awinner Posted December 18, 2007 #2 Share Posted December 18, 2007 HAL now has a cryovac packed turkey that is skinless and semi boneless. Sounds like a turkey roll to me. How can you roast a turkey w/o skin and get it flavorful and moist? That seems worse than the now regular boneless prime rib. How about that special "beef cut" that RCCL uses. Link to comment Share on other sites More sharing options...
CruizinChef Posted December 18, 2007 #3 Share Posted December 18, 2007 As a professional chef, I prepare a skinless, boneless turkey breast during the Christmas season on a number of occassions. The secret is to sear the breast, whether rolled around a stuffing or au naturel, in butter before baking it. The searing locks in the juices and the resulting dish is very moist. I am talking about real turkey breast here - not some composite meat mixture of unknown origins. Peter Link to comment Share on other sites More sharing options...
lovesublime Posted December 18, 2007 #4 Share Posted December 18, 2007 I often brine a turkey breast in sea salt and brown sugar. It turns out delicously moist and flavorful. My family begs me to make it. Link to comment Share on other sites More sharing options...
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