turkey breast

Not sure about the true merit/gain of the aromatics,but you could try putting a little foil to hold them in the cavity and letting the cheesecloth hold it all together.

I like Tom's idea of the cheese cloth.

But I wonder, with the bottom "exposed" how much effect will the aromatics really have permeating up into the turkey? Sometimes I overthink it and wonder how much it helps. Easy to do on a full turkey, harder to do on a breast.

Take some photos and let us know what you end up doing.

Russ

Why not just throw them into the cavity and forget the foil?

Pags the turkey breast doesn't have a cavity like a whole turkey.

The idea came to me as i always throw some extras in the whole bird so why not try with a breast. I also thought the foil would not only act as a way of holding the onions, orange and herbs but might also catch the juices and somewhat baste the underside with steam. Also by forming a foil base it can be left somewhat open just like a whole bird.

again just practicing and thinking of something simple for that little extra.

I love the out of the box thinking. Just experiment and let us know how it goes.

maybe someone else will jump in that has done something, we DO get some creative people on here.

Oops. I've been getting my turkey breasts whole with the cavity intact. Comes without the thighs, legs, and wings.

Pags

You guys in Ca. do everything different but me thinks that unless the price per pound is less because you are paying for a lot of turkey bone you might as well buy the whole turkey.

just my 2 cents.

Price/lb is lower, and we've been getting the breast(I guess it's a double breast) like this cause it seems to have more flavor cooking with the bones. IMHO.

OK you win but for the rest of us non bone turkey breast lovers i plan on trying the foil method. Then finishing with a cranberry baste to give them that final touch. I will take pics and report back with the results.

Thanksgiving is my favorite holiday and i will be hosting about 50. 2 whole turkeys, 2 turkey breast and 2 geese on the spit with a port wine glaze.

life is good!!!

Missed your last response till now, but the menu sounds interesting. Look forward to the pics.