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  2. The Best Way to Make a Tender, Juicy, Flavorful, Never ... - AOL

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    The Best Way to Make a Tender, Juicy, Flavorful, Never-Boring Turkey, According to NY Times Food Columnist Eric Kim ... 15 Best Thanksgiving Turkey Recipes. ... Extra Juicy Bird.

  3. Our 15 Very Best Thanksgiving Turkey Recipes - AOL

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    Then it’s roasted to perfection for a super juicy, flavorful Thanksgiving turkey. Get the recipe: Adobo Butter Turkey. Related: 25 Satisfying Ground Turkey Casseroles for An Easy Thanksgiving Dinner

  4. The Absolute Easiest Way to Make Your Turkey This Thanksgiving

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    For this recipe, you'll need a large turkey breast, butter, sage, garlic powder, mustard powder, a packet of Lipton Onion Soup mix, orange juice, a can of whole-berry cranberry sauce and maple syrup.

  5. Save these roast turkey recipes for Thanksgiving Day - AOL

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    The brined turkey becomes exceptionally juicy and flavorful while it cooks — all without dirtying up any extra dishes. Better yet, it frees up your oven to get more Thanksgiving sides done at once!

  6. These 53 Thanksgiving Classics Never Fail—Here's How To ...

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    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 ...

  7. I Brined My Turkey in This Surprising Ingredient and Never ...

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    (Note: turkey size and oven temperatures vary, so please consider using a wired meat thermometer; insert into the thickest part of the thigh, not touching the bone, and set the goal temp to 165 ...

  8. How to Make an Air-Fryer Turkey Breast That’s Perfectly Juicy

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    This guide explains how to make an air fryer turkey breast that's good enough to be the crown jewel of Thanksgiving dinner. Plus, it only takes an hour to cook!

  9. I've been a chef for over 15 years. Here are 8 tips for ... - AOL

    www.aol.com/ive-chef-over-15-years-220708621.html

    I'm a chef sharing how to cook the perfect turkey. Some of the best secrets include basting the meat and carving the final dish in sections. I've been a chef for over 15 years.