You’ve decided to improve your diet, lowering both fat and cholesterol, by adding turkey to your regular weekly menu. That's a wise decision.Maybe you’re sick of ground turkey burgers and want to try something new. One way to accomplish this is to cook a skinned turkey breast. The question is, without the skin, how do you keep it from turning tough as turkey jerky? The secret -- pan sear the breast first to seal in its natural juices.The key to cooking a good turkey breast, especially without the skin, is moisture retention. Skin and the fat layer beneath are natural barriers to moisture loss. But coat the breast with olive oil, add a few of your favorite spices, and wow! You’ve got a meal to please even your most difficult critic. Here’s a family favorite:
Instructions
1. Preheat the oven to 350 degrees.
2. Combine the spices and lightly brown them over medium heat on the stovetop in an ungreased pan. Now grind the spices and transfer to a bowl.
3. Mix the crushed garlic and salt to form a paste. Combine this paste with the spices and rub over turkey breast.
4. Add the olive oil (high flavor, no saturated fat) to the saute/fry pan and quickly pan sear the spice-covered turkey over medium-high heat (this step should take no more than a minute on each side). This will seal in the meat juices to prevent drying in the oven.
5. Transfer the turkey breast to a baking pan and cook in the preheated oven for 20 minutes. Allow turkey to cool 5 minutes before slicing.
Tags: turkey breast, without skin
