Coca Cola Basted Turkey Breast Recipes

COCA-COLA BASTED TURKEY BREAST

Steps:

• Put the turkey breast in a roasting pan or dutch oven.
• Pour half the can of Coca-Cola over the turkey.
• Roast in 325 degree oven, basting often, add more coke if necessary.
• When the temperature of the turkey breast reaches 195 degrees on a meat thermometer, or when the turkey timer pops up, the turkey is done.
• Use the pan drippings to make wonderful gravy!
• This can also be made in a crock pot but the skin won't be as crispy.

HERBED TURKEY BREAST

Steps:

• Preheat oven to 325°. In a small saucepan, combine the first 8 ingredients; bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; drizzle with butter mixture. , Bake, uncovered, until a thermometer reads 165°, 1-1/2 to 2 hours, basting every 30 minutes. Let stand for 10 minutes before carving.

COLA ROAST TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Wash the turkey well, and pat dry with paper towels. Use your hands to slather the whole turkey, front and back, with butter. Make sure to butter the wing tips and leg ends. Place the turkey into a roasting pan, and pour the cola over the turkey. Sprinkle the whole turkey with salt and black pepper.
• Roast the turkey for 4 to 5 hours, checking for doneness after 4 hours. Baste the turkey every 30 minutes with the turkey drippings. If the breast skin browns too quickly, cover it with aluminum foil. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

COKE-BRINED GRILLED CHICKEN!

Steps:

• Combine the salt and Coke. Stir well to dissolve.
• Puncture your chicken several times with the tines of a fork.
• Place it in the brine. Make sure all pieces are submerged. (I use a large round bowl); Cover.
• Refrigerate at least 2 hours.
• Prepare your rub. Be sure to combine well. (for the Mustard Powder I like to use "Colemanns").
• When you are ready to grill the chicken. Prepare your grill so the chicken will be cooked over indirect heat.
• Remove the chicken from the brine, and dry it well. (throw out the brine).
• Rub your chicken pieces on both sides with the rub. Use it all!
• Now let it sit for 15 min., so it can absorb the rub flavors.
• Place it on the grill, skin side down for approximately 15-20 minutes. The skin should be nice and crispy brown.
• Turn the pieces over and continue to cook for another 15-20 minutes.
• You might like to serve it with your favorite BBQ Sauce on the side.
• This also works well with chicken legs, but the cooking time will vary. The dark meat should test at 180°F in the thigh.