Turkey breast roll

[wilkinsservis]

For the first time in the twenty years that Mal and I have been a couple both fsmilies are coming to Christmas night at our house. This is also the first time that the mother-in-laws have met but that's another story! We are serving amongst other things turkey breast roll for better or worse. We had a trial run and the meat was quite acceptable but came out of the oven bag that it was sealed in to be cooked a most unappealing pale colour like it had been steamed. What could we baste/paint it with to make it a more appetising colour? All suggestions gratefully considered.

 

[iheartmaytag]

Slice it thin

Serve with a good gravy, stuffing, and potatoes. Don't forget the Cranberry sauce.

Don't worry about the pale color, like I said slice it thin. A turkey roll is not something you will do a big presentation with. It will already be on the serving platter when you bring it to the table.

Now if you want only white meat, and want to do a presentation, you can get a turkey breast. They are very juicy, easy to cook and won't have the processed texture.

 

[tomturbomatic]

I agree with Harley said, but there is a product sold here that could help, if you can find it there called Kitchen Bouquet that you can brush on before roasting to give some color. You say that the roast was sealed in a bag. Do you mean that it came sealed in the bag in which it was cooked so that you were not able to do anything traditional like seasoning it before roasting it? If you can touch it before the roasting, you might try smearing it with a mixture of soy sauce, garlic powder or garlic salt and some poultry seasoning. That would give it some color. Sprinkling some paprika on it before roasting would help with the color also. Remember that gravy, like a skillful application of frosting or glaze can hide a multitude of cooking shortfalls.

Have fun and don't let people get underfoot in the kitchen and ruin your routine.

 

[hoovermatic]

Can you remove the bag two thirds of the way through cooking so it gets a chance to brown off a bit, then you could baste it and brush some of the previously suggested concoctions onto it?

Like was said earlier, if it is white meat and easy carving you are after and you can get one, a turkey crown is the way to go. I always buy mine in January when they are a quarter of the price and freeze them. No kidding, one year I had one that my mum found in her freezer that was 2 years old and I kept it for a further year and it was delicious and moist......nom nom! AND no food poisoning!!!

 

[toggleswitch]

One could theoretically always create a gravy with wine (or vinegar and water) or coffee and let it stain the meat. Probably something one wants to test in advance of the main event.

I usually throw what needs color under the broiler/ grille. Not good to do with thin meats that will dry out, however.

 

[brisnat81]

Hi Peter,

We love those, but we never do it in an oven bag.

Cook it in the foil and then for the last 20 mins or so, peel the foil back and it normally browns beautifully.

Just follow the directions on the box and dont use an oven bag.

Nathan

 

[mrb627]

A Frying Pan

Perhaps roll it around in a hot cast iron skillet when removed from its baggie. The make your gravy in the skillet.

Malcolm