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For the turkey, with clean hands, insert your fingers between the skin and the meat at the neck opening, and carefully break through the membranes between the skin and the meat all over the breast ...
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 ...
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 ...
Let the turkey rest for 20 minutes. Carve and serve. Remove the strings and carve the turkey across the grain into 1/4- to 1/2-inch-thick slices. There will be few, if any, pan drippings (because of the preseasoning and slow cooking), but if there are a few, drizzle these over the meat. Recipe courtesy of All About Roasting by Molly Stevens/W.W ...
Preheat the oven to 425°. Rub the turkey all over with the olive oil, season with salt and the pepper and transfer to a large roasting pan. Roast for about 1 hour, until lightly golden.
If you're cooking for a smaller crowd this year or don't want to go through the hassle of roasting an entire bird, try making a turkey breast instead. This easy recipe delivers moist meat and a ...
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.
For example, consider making a turkey breast instead of a whole turkey. If you can’t scale down the portion sizes, consider using smaller pieces of dishware, like loaf pans or smaller casserole ...