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This quick marinade was our favorite part of the turkey-breast recipe. You can use the extra rub to season green beans, sauce up potatoes, or even serve it as a general dipping sauce for the table.
It is that easy to get a tender, flavorful turkey breast that pairs well with savory dishes, like stuffing or mashed potatoes, as well as sweeter dishes, like sweet potato casserole.
Pat the turkey breast dry with paper towels and let sit at room temperature for 30 minutes. Preheat the oven to 325°F. In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon ...
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely. Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.
Cover entire turkey with seasoning, including under the breast skin and in the cavity, pressing to ensure seasoning adheres. Refrigerate, uncovered, at least 12 hours and up to 2 days. Arrange a ...
A savory mushroom and bacon filling keeps this roasted turkey breast juicy while making it fancy and hearty enough to take the place of a whole bird on the holiday table. Get the Stuffed Turkey ...
Place on a rack in a roasting pan, breast-side up, and refrigerate, uncovered, for 18 to 24 hours. Remove the turkey from the refrigerator 30 minutes before roasting. Preheat the oven to 275˚.
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely.