TURKEY BREAST IN OVEN

 

Here is one that makes good sense to me and the spices are pretty much what we eat

Oven-Roasted Turkey Breast Recipe | Allrecipes

Oven-Roasted Turkey Breast Recipe - BettyCrocker.com

Pretty much I intend to coat the breast with butter and tuck some up under the skin.  Then coat the entire breast with paprika, black pepper, garlic, Then roast it in a preheated oven at 325 degrees.  Use a meat thermometer.  After an hour  or so, slide it out and baste it.  Total cooking time should be about an hour and a half.

I found it had not fully thawed in the refrigerator over three days, but still had an iced cavity.  Those coolers work much better.

I found it impossible to really push butter up under the skin.  Put the spices on and into a heated oven with timer set to an hour and eleven minutes.

I used a glass roasting pan with the folding rack. 

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Another time maybe I'll try this

Here is a slow cook method.

Extremely Slow-Roasted Turkey Breast - The Washington Post

BUTTERFLIED LEG OF LAMB

 FROM:   Butterflied Herb-Roasted Leg of Lamb - Savor the Best

How long do you cook a butterflied leg of lamb?

Since the bone is removed and the meat lays flat, a butterflied leg of lamb cooks fairly quick. It will only take 25 to 35 minutes to roast this butterflied leg of lamb at 425°F. The time will vary slightly depending on the thickness of the lamb and how “done”  you like it.

For best results, we recommend an instant-read thermometer and the following guide so you can cook your leg of lamb to perfection. 

1. Rare: 120° to 125° F – center is bright red, pinkish toward the exterior portion
2. For Medium Rare: 130° to 135° F – center is very pink, slightly brown toward the exterior portion
3. Medium: 140° to 145° F – center is light pink, outer portion is brown
4. For Medium Well: 150° to 155° F – not pink at all
5. Well Done: 160°F and above – meat is uniformly brown throughout

I put it in a 425 degree heated oven with an eggplant dish along side of it.  It was still a bit undercooked and I put it back for about seven minutes more.  It came out just great.  The timing may have been affected by my cooking the eggplant at the same time.

March 5, 2021

the package said cook at 325 for ten minutes per pound.  This was two and a half pounds, so that would be 25 minutes.  However, that is a good bit different than my other try which was about the same time but at 425.

I had a fairly small piece of lamb.  I added a chicken breast to the roasting dish.  The lamb was done in the time and was very juicy as Elizabeth wanted it out before it was cooked any longer.  Wise.  The chicken I left in the oven, but turned the oven off.  

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September 15, 2021

Today's cut was about three pounds and did not unroll.  It was just a roast.

We just discovered that we should not take off the meshing, but cook the roast in the meshing.

I marinaded the chunk in a bowl of olive oil and black pepper.  I  poked the meat and inserted cloves of garlic, using two full heads of garlic.  That did leak flavor into the meat.

Elizabeth cooked it for a half hour at 450 and then for an hour at 325.  It came out underdone and we microwaved our plates with the undercooked russets for a couple minutes.

It was very good.  We took the rarest center part and put it in the oven for another fifteen minutes.  

It is still rare, but very tasty.

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PORK BELLY

 I got ten pounds of pork belly from Prime butcher in Stuyvesant Plaza.  

I tried to remove the rind as was shown on utube, but I was not getting it easily and sometimes I was taking too much.

This rind does not look like other rinds I have seen.  It is more just like thin skin.  So, I took a couple pieces and fried them up with eggs.  Tasted fine.  

I checked out recipes for doing the pork belly in  the oven, but all seem to want a spice maranade and that with a good bit of salt.  One called for coating the rind with salt, saying that would help crisp it.  I can't have that much salt, even if a good bit of it is tossed away after the first cooking.

Tomorrow I'm going to try the slicer on the belly, rind and all.

next day

The butcher says they try to get belly with minimum rind and that explains why this is very different from other rinds I have encountered.  I ran four pounds through the slicer and managed.  But it was not smooth.  It did better cutting with skin side down.  But basically I had to turn it on and off for each peice.  Tasted fine however.  I ended up left with one slice that was rind and skin.  I cut those into little chunks and put them in the deep fried.  They turned out very tasty.

The other half I am doing in the oven.  

Confusing was the recipes that had celcius settings.  Pork belly must be more popular in celcius countries.  

50 minutes on 425 F

25 minutes on 375 F

I used the folding rack and placed it in the glass oven pan.  I did not use parchment as I want to collect the pork fat in the pan.  

Another recipe called for cooking at 350 but for four or five hours.  Seems pretty long.

Well, it cooked up nicely, but doesn't now look like bacon.  I sliced it and got pork slices that will be fine for breakfast eggs.  I saved the fat.  A few all fat slices went in the deep fryer as cracklings.

Hard to know exactly what to do next time.  I guess I'll see as I try to two forms of it.