How do you cook it?

PrairieMom wrote: I am trying to expand my diet a little and cook some things I don't usually cook since my diet is so limited lately.
I bought a turkey breast at the grocery store the other day, and I have no idea what to do with it. I have been using my George foreman grill a lot, can I cook it on there? or do I have to bake it? anyone have ideas for me?

J-rod replied: i like taking it in breasts or strips and marinading it in italian dressing for 24 hours and then baking or grilling it.

man im hungry now.

MyBlueEyedBabies replied: I would roast it. I have the roaster oven (looks like an over sized crock pot) and do most anything like that in there. It has instructions for most everything.

Calimama replied:
I roast it as well!

Boo&BugsMom replied: I have turkey breast in the crock pot right now, then I'm making the gravy and making pulled turkey sandwiches with it.

lovemy2 replied: OH, TANNERBUGS MOM, THAT SOUNDS FABULOUS, I MAKE PULLED PORK AND PULLED CHICKEN BUT NEVER DID TURKEY...HMMMM....GONNA TRY THAT THIS WEEK!

My3LilMonkeys replied: You can put it in the George Foreman grill if you want - I think turkey & chicken both come out great on it!

sparkys2boys replied:
Ok, what is this?? It sounds kinda yummy but I have no idea what it is..lol??

Boo&BugsMom replied:
Put the breasts in the crock pot with a can of chicken broth. Cook on high all day. I used a whole breast from Sam's about the size of a very small turkey. Cook until done. Take out breasts and peel them apart. Take the broth left and thicken it with corn starch to make gravy. Add the turkey back into the crock pot and simmer. Eat on buns. Yummy! If you need more gravy add a can of gravy from the store.

PrairieMom replied:
do you put spices on it or something? what works well?

mysweetpeasWil&Wes replied: Is it boneless or on the bone? Roasting is best for on the bone. Preheat the oven on 350. Place turkey breast side up in a shallow baking dish or roasting pan or roasting rack. You can rub some butter on it or olive oil. And then just salt and pepper. Sage is good too. If you have a meat thermometer, stick it in the middle, but not all the way through to the other side. Just in the meatiest part of the bird. When it gets to I think 170, it's done. Probably a couple hours.

PrairieMom replied: its boneless.

My3LilMonkeys replied:
Whatever you like, really - I use garlic a lot, and lemon pepper (but not together). Sometimes I'll use a season salt mix that my mom makes, or some of the fresh herbs that I grow.