Cooking & Baking
Related: About this forumMayonnaise-Roasted Turkey Breast
Tried this on a couple of boneless, skinless chicken breasts last night.
It was FANTASTIC. Moist and juicy with a great flavor.
I used 1/2 cup of mayo, but full measure of spices.
1/2" of coating sounds a bit heavy, so I used less.
Thomas Keller's Mayonnaise-Roasted Turkey Breast
Use half turkey breasts, as the mayonnaise will not adhere properly to a full breast. The turkey is done when the meat thermometer registers 160 to 165 degrees.
One 2-½- to 3-pound turkey breast
2 cups homemade or good-quality commercial mayonnaise
3/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon paprika
Liberal amounts of kosher salt and freshly ground black pepper, to taste
Place an oven rack in the lower third of the oven and preheat to 350 degrees. Line a baking sheet with aluminum foil and top with a cooling rack. Rinse the breast and pat dry with paper towels. Trim away excess skin and fat.
Mix the mayonnaise with the remaining ingredients. Sprinkle the underside of the breast with salt and pepper and completely cover the skin side with the mayonnaise-nutmeg-clove-and-paprika mixture. Spread as evenly as possible. The coating should be about ½-inch thick. Place the breast, mayonnaise side up, on the rack and roast for 1 hour and 40 minutes or until the thickest part of the breast reaches 160 degrees. The coating will have turned black. Remove from the oven and allow to sit for a few minutes before carving.
Serves 4
Fortinbras Armstrong
(4,473 posts)So I'm not likely to try it.
I am, however going to have a turkey breast rather than a whole turkey, since I will be cooking it for only four people.
gblady
(3,541 posts)bookmarked to try later.
Thanks for sharing.
cbayer
(146,218 posts)It looked sick when he put it in the oven, but it was delicious when it came out.
fizzgig
(24,146 posts)slather it in mayo, staple it into a paper grocery bag and pop into the oven. pretty tasty.
trof
(54,256 posts)It was very good, and the mayo coating did get dark and crispy.
I think this would work even better with skin on bird.
Gonna do it on a turkey breast for Thanksgiving.