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Make the herb paste. Combine the garlic and salt in a mortar and pound until you have a smooth paste. (If you don’t have a mortar, make the paste using a chef's knife. Transfer to a small bowl ...
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.
1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings About 2 pounds assorted root vegetables, cut into bite-sized chunks Whole fresh herb leaves/sprigs
Make this Thanksgiving dinner the easiest ever by learning how to cook a turkey breast in a slow cooker.
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3 to 5-pound bone-in, skin-on turkey breast, fully thawed. 2 tablespoons mayonnaise. 2 tablespoons unsalted butter, softened. 1 teaspoon of salt. 1/2 teaspoon black pepper
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.
I made three turkey recipes using Thanksgiving leftovers, including a wild-rice soup, a salad, and a sandwich, to find the best recipe. ... I looked for good ways to use up leftover turkey breast ...