Tender Cuts Class

Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

Seriously, what is worse than a dry, rubbery chicken or turkey breast? It’s incredibly easy to overcook poultry, and we&#39;ve all done it at some point, much to our shame and disappointment. But the following steps will show you how to get that covet-ably tender and moist breast meat every single time. Poultry benefits from being cooked slightly faster than other meats, so we crank up the temperature just a bit (to [f 225]).
 
See later recipes for darker poultry, like duck and game birds.

Chicken and Turkey Breast