Sunday, February 28, 2010

Air-Roasted Turkey Breast

Prepared February 24, 2010. A turkey breast cooks quickly and stays moist in this adaptation of the classic Chinese moist roasting method.
whole turkey breast, about 6 lbs
3 T general purpose dry rub
vegetable oil
Prepare the Roast
To prepare the roast, r
emove any extra skin, fat bodies, membranes, or internal tissues. Rinse well in cold water and dry thoroughly with paper towels. Spread all sides with oil, sprinkle on the rub and coat uniformly. Cover and marinate for 2 hours. 
 
Roasting
Preheat oven to 375 degrees F (190 C). Position the roast skin side up directly on the middle oven rack, over 1-1/2 inches (5 cm) of water in a pan on the rack below (see also Air Roasted Chicken on this site). Roast until temperature in the thickest part reaches 160 degrees F, about 80 to 90 minutes. Let stand on a plate to cool for about 20 minutes before carving. Cut slices perpendicular to the skin down to the ribs. Suggested sides: Riced Yellow Potatoes, and Roasted Vegetables.

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