I rarely buy a turkey. I won’t eat anything but the breast and Tommy prefers it. But, he will eat dark meat. There are two breasts here and two tiny turkeys, less than 9 pounds, something I can handle with injuries. I put mine in a cooking bag.
Holly
Several years ago we had one of those turkey rolls, some horrible processed thing. The next few years we went back to the whole, but smaller, turkey, experiencing the same issues of leftovers no one wanted. Then we tried buying parts, but those are sometimes hard to find and not cheap.. Last year I found the whole breast, and we were in heaven! With one more child back home this year, I asked if we wanted to go back to a whole turkey. A resounding NO! I will be using this recipe, especially the trick of putting the herbs on the pats of butter! Thanks!
againstthegrain
I roast a bone-in half turkey great about every other week for my teenage son’s packed lunch sandwiches. For just a few minutes of hands-on effort and a little time, one half breast makes a week’s worth of sliced turkey for sandwiches and snacks at approximately half the per price of processed turkey lunchmeat and without any of the gross additives and “not required to be labeled” transglutaminase, aka “meat glue”, which is priceless in my opinion.
After I slide a sharp carving knife between the the slightly cooked down roasted meat and the rib bones (trying to keep the meat in one piece), the I break the bones up and store them in a zip bag in the freezer to await the next batch of turkey or mixed poultry broth (also made weekly or every other week in an Instant Pot electric pressure cooker). Another food budget bonus and cleaner eating, less packaging.
Jessica Fisher
Sounds like a great habit to be in!
Sandi
We’re dark meat fans here, so it is usually the white meat getting added to casseroles and pots of chili. We do eventually and relatively painlessly eat it all, so I do buy and cook the whole bird when they are on sale for those seemingly unreasonably low per pound prices. However, I would like to make a suggestion for the next breast you roast: try adding some sliced citrus along with the onion. Either lemon or orange work great and really infuse the meat with a subtle but delicious flavor.
Jrseygirl in VA
We have been doing this for years. Ever since I made my first whole turkey and ended up with most of it, except the breast,headed for the trash, I resolved to never waste that much food again. Luckily one of our surprise guests took the carcass and remaining dark meat with him. It’s so much easier but thanks for the recipe as I am always trying to re-figure the amounts from whole turkey recipes. I usually get a whole breast and with our family of 5 usually have a full breast left over.
Jennifer
I always make my turkey in the crockpot. I get a 10-12 lb. whole turkey and sometimes have to cut the legs off and re-arrange it to make it fit. It’s the best turkey I’ve ever eaten.
Laura C
Good idea. We are white meat eaters here but do have other family that like dark meat. And I will eat dark meat in casseroles and turkey salad. So I will probably still cook a whole one since its so cheap!
Jessica Fisher
I may buy a few cheap birds because of the bargain factor. I’ll either invite friends who like dark meat or use the dark meat in tamales. I might be able to hide it that way. 🙂 But, I’ll make them AFTER thanksgiving not for the holiday. Too stressful for me.
Linda Practical Parsimony
I rarely buy a turkey. I won’t eat anything but the breast and Tommy prefers it. But, he will eat dark meat. There are two breasts here and two tiny turkeys, less than 9 pounds, something I can handle with injuries. I put mine in a cooking bag.
Holly
Several years ago we had one of those turkey rolls, some horrible processed thing. The next few years we went back to the whole, but smaller, turkey, experiencing the same issues of leftovers no one wanted. Then we tried buying parts, but those are sometimes hard to find and not cheap.. Last year I found the whole breast, and we were in heaven! With one more child back home this year, I asked if we wanted to go back to a whole turkey. A resounding NO! I will be using this recipe, especially the trick of putting the herbs on the pats of butter! Thanks!
againstthegrain
I roast a bone-in half turkey great about every other week for my teenage son’s packed lunch sandwiches. For just a few minutes of hands-on effort and a little time, one half breast makes a week’s worth of sliced turkey for sandwiches and snacks at approximately half the per price of processed turkey lunchmeat and without any of the gross additives and “not required to be labeled” transglutaminase, aka “meat glue”, which is priceless in my opinion.
After I slide a sharp carving knife between the the slightly cooked down roasted meat and the rib bones (trying to keep the meat in one piece), the I break the bones up and store them in a zip bag in the freezer to await the next batch of turkey or mixed poultry broth (also made weekly or every other week in an Instant Pot electric pressure cooker). Another food budget bonus and cleaner eating, less packaging.
Jessica Fisher
Sounds like a great habit to be in!
Sandi
We’re dark meat fans here, so it is usually the white meat getting added to casseroles and pots of chili. We do eventually and relatively painlessly eat it all, so I do buy and cook the whole bird when they are on sale for those seemingly unreasonably low per pound prices. However, I would like to make a suggestion for the next breast you roast: try adding some sliced citrus along with the onion. Either lemon or orange work great and really infuse the meat with a subtle but delicious flavor.
Jrseygirl in VA
We have been doing this for years. Ever since I made my first whole turkey and ended up with most of it, except the breast,headed for the trash, I resolved to never waste that much food again. Luckily one of our surprise guests took the carcass and remaining dark meat with him. It’s so much easier but thanks for the recipe as I am always trying to re-figure the amounts from whole turkey recipes. I usually get a whole breast and with our family of 5 usually have a full breast left over.
Jennifer
I always make my turkey in the crockpot. I get a 10-12 lb. whole turkey and sometimes have to cut the legs off and re-arrange it to make it fit. It’s the best turkey I’ve ever eaten.
Laura C
Good idea. We are white meat eaters here but do have other family that like dark meat. And I will eat dark meat in casseroles and turkey salad. So I will probably still cook a whole one since its so cheap!
Jessica Fisher
I may buy a few cheap birds because of the bargain factor. I’ll either invite friends who like dark meat or use the dark meat in tamales. I might be able to hide it that way. 🙂 But, I’ll make them AFTER thanksgiving not for the holiday. Too stressful for me.