Turkey Butterfly Breast

[greenasiamcabbagelooking]

Has anyone got a nice technique/recipe for cooking a 10lb butterfly turkey breast ?

many thanks and merry christmas !!

[dragonfly]

put it in a roasting dish, cover with butter (only need a smear) and bacon, cover with foil and shove in the oven, lowish heat and long cook, take foil off when nearly done to crisp up bacon and turn turkey browner

Simple

[greenasiamcabbagelooking]

thanks Dragonfly, just to add that the butterfly breast is boned,
i just nodded dumbly in bews when he told me the crown would be 'butterfly'

it's a big blob of a thing, can i roll and tie it ? maybe stuff it ?
google isn't coming to my rescue !

wish it was summer, it'd be great on the barbeque !!

[dragonfly]

I thought a butterfly came with bones removed and they tied it back up into the boned shape a crown is the legs chopped off so its just the body you have to cook

sure someone will be along shortly with a tasty way of doing it

just to add, I never stuff my turkeys as takes longer to cook that way, I have put in an onion and a halved lemon before and that gives a nice aroma/taste

[greenasiamcabbagelooking]

I thought a butterfly came with bones removed and they tied it back up into the boned shape

you're right except for the tied up bit, it's splayed, breasts oot so to speak

talkin of breasts, where's Nigella this year ?

[toodiemac]

Just cook it as Dragonfly said - it's much easier than a whole turkey really. I wouldn't splay it flat though, push the breasts together before putting it in the tin (or tie it if it keeps collapsing).

I usually give it 20 mins per pound plus 20 mins extra (at about 170 degrees) - Bews were giving out free meat thermometers today though so that will take the hassle out of the timing.

I cover it in butter and streaky bacon, then quarter a lemon and an onion and put that in the tin too before covering tightly with foil - it makes the gravy really tasty.

It's so much easier to carve than a whole turkey and there is no waste.