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Preheat the oven to 450°F and set the function to ROAST. Evenly spread chicken and vegetables on a 1/4 sheet pan. Drizzle with the oil and butter and season liberally with salt and pepper.
Continue to roast for an additional 60 to 90 minutes, or until an instant-read thermometer registers 150°F in the breasts and 165°F in the thighs. (Tent with a sheet of aluminum foil if the skin ...
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. 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 ...
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 ...
Keeping with the theme of understated yet flavorful turkey, this roast turkey breast recipe features a sweet and buttery rub made with apricot jam, ground mustard, hot paprika, garlic and fresh herbs.
When raw, turkey breast meat is 74% water, 25% protein, 1% fat, and contains no carbohydrates (table). In a 100-gram ( 3 + 1 ⁄ 2 -ounce) reference amount, turkey breast supplies 465 kilojoules (111 kilocalories) of food energy , and contains high amounts (20% or more of the Daily Value , DV) of protein, niacin , vitamin B6 , and phosphorus ...
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 ...
A lemon and oil-based wet rub for Ina Garten's herb-roasted turkey breast. ... people, feature red potatoes, unsalted butter, half and half, sour cream, and freshly grated Parmesan cheese ...