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Basting with pan juices or butter throughout the cooking process helps to keep the turkey moist, while glazing, applied toward the end of cooking, creates a caramelized, flavorful finish.
To get started, you'll need a sturdy cutting board and a sharp chef's knife, then follow our step-by-step guide. 1. Remove the Skin. Place turkey breast skin-side-up on a large cutting board.
Place the turkey in the roasting pan on top of the bed of vegetables. Place the pan in the preheated pressure oven. Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position ...
Transfer the turkey, skin side up, to a shallow roasting pan or baking dish not much larger than it is (about 8 by 12 inches). Roast. Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to 1 3/4 hours.
Plus, breaking down the turkey will allow you to use the leftover bones for stock and gravy. Confit the legs. If you decide to break down the turkey, consider confiting the legs and roasting the ...
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This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Try this technique with The EatingWell Test Kitchen team shares their tips for cooking turkey in 4 ...
Dry-brined turkeys don't produce many pan drippings—to keep from scorching, add 1 or 2 cups of chicken or turkey broth to the pan before roasting. Up Next: Related: 67 Classic Thanksgiving ...