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Whole roaster breast

BDBD Posts: 87
edited 5:57PM in EggHead Forum

Got this whole roasting chicken breast on sale last week. It's about 3 pounds. I want to egg it romorrow. Should I brine or just season overnight ? And how about temps ? Like a turkey breast ? 350 - 375 ?


  • CatCat Posts: 556
    BD,[p]I always brine chicken breast if I have time since it dries out so easily.[p]On temp, I'd probably go a bit cooler - say 325-350 - and take it off when it hits 160 degrees internal.[p]Cathy
  • BDBD Posts: 87
    Cat,[p]Thanks ! I was thinking of trying some of Sprinter's recently posted OJ/Chipotle marinade and basting sauce that was posted the other day. So I'll brine tonight, marinade,
    baste, wine and dine tomorrow ![p]

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