I learned that removing the turkey legs from the turkey and cooking them separately, the turkey breast will come out more tender. After some trouble removing the legs, I eyeballed the seasoning and but did not wrap in aluminum foil because I didn't think it was necessary. I added a little water to the bottom. The meat was tender, not oily, flavorful and fell off the bones. I was cautious to remove the splintered bone as recommended by another reviewer (GOOD TIP!). I will use the juice to make the gravy, because cooking the breast separately produced very little juice (mostly fat) and the breast was more tender than usual.
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I learned that removing the turkey legs from the turkey and cooking them separately, the...