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Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
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
The U.S. Department of Agriculture (USDA) recommends cooking turkey to an internal temperature of 165°F in the thickest part of the breast and thigh. This ensure that all harmful bacteria is ...
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 ...
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.
Air Fryer Turkey Breast. Using a bone-in turkey breast is the key to making sure this turkey recipe stays moist and juicy while the skin gets crispy from the air fryer. It doesn't have to be ...
Ingredients: 1 bone-in turkey breast (6 to 7 pounds), skin removed. 1 teaspoon dried minced garlic. 1 teaspoon seasoned salt. 1 teaspoon paprika. 1 teaspoon Italian seasoning
Eric Kim's bone-in turkey breast is unbrined but slathered in butter, showered with salt and pepper, and popped into a moderately hot oven to get crispy skin.