[Cooking in a commercial kitchen...]
Jenny-O has Turkey breasts in bulk usually coming in foil wrap at 8 to 12 pounds a piece. 2 in a case. Best bet is to defrost them in the fridge 3 to 4 days in advance.
After defrosting I would NOT cook them as recommended inside the foil. Cut the plastic and unwrap the foil to find two large turkey breasts that you can separate and lay flat on a sheet tray. You can fit a whole case on one full size sheet tray this way.
I use sea salt (although any will do) and a garlic and herb seasoning that has no salt added. I cover the top of them heavily with the garlic and herb mix.[I think I discussed this in the past but I prefer to control the salt AND you waste money buying pre-mixed seasoning and herbs because the first ingredient is salt, which is dirt cheap. Sometimes you want to heavily season but you can't because the salt in the mix will overpower it.]
Cooking the turkey in a convection oven on 350 to 375 (depends on which way your oven 'leans' toward on keeping good heat when the door is opened) for almost 2 hours or internal temp is 160. The weight of the Turkey will make the internal temp rise at least 5 more degrees when you put in on the rack to rest. AND YES, please let this meat rest!!! Easier cutting/slicing and less juices will run out.
Some juice will still escape when you cut it but If you use a little trick, like slicing the turkey on a cutting board that is laying inside a sheet tray, then you can pour the juice back over the meat.
Jenny-O has Turkey breasts in bulk usually coming in foil wrap at 8 to 12 pounds a piece. 2 in a case. Best bet is to defrost them in the fridge 3 to 4 days in advance.
After defrosting I would NOT cook them as recommended inside the foil. Cut the plastic and unwrap the foil to find two large turkey breasts that you can separate and lay flat on a sheet tray. You can fit a whole case on one full size sheet tray this way.
I use sea salt (although any will do) and a garlic and herb seasoning that has no salt added. I cover the top of them heavily with the garlic and herb mix.[I think I discussed this in the past but I prefer to control the salt AND you waste money buying pre-mixed seasoning and herbs because the first ingredient is salt, which is dirt cheap. Sometimes you want to heavily season but you can't because the salt in the mix will overpower it.]
Cooking the turkey in a convection oven on 350 to 375 (depends on which way your oven 'leans' toward on keeping good heat when the door is opened) for almost 2 hours or internal temp is 160. The weight of the Turkey will make the internal temp rise at least 5 more degrees when you put in on the rack to rest. AND YES, please let this meat rest!!! Easier cutting/slicing and less juices will run out.
Some juice will still escape when you cut it but If you use a little trick, like slicing the turkey on a cutting board that is laying inside a sheet tray, then you can pour the juice back over the meat.
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