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Cover and braise over low heat until the turkey is tender, about 1 hour and 15 minutes. Transfer the turkey to the platter; strain the braising liquid and return it to the casserole. Meanwhile, preheat the oven to 350°. Spread half of the butter under the turkey breast skin; tuck in the sage and thyme. Spread the remaining butter over the skin.
Drizzle and rub with some olive oil all over the skin. Place the turkey in the roasting pan on top of the bed of vegetables. Place the pan in the preheated pressure oven.
This moist, juicy turkey breast is a tasty weeknight dinner or sandwich filling. The meat is simply rubbed with olive oil, salt, pepper, and a fresh herb butter, and thrown in the fryer. Get the ...
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Sear the turkey skin side down, maneuvering it and turning it from side to side with tongs so the skin side sears evenly, about 6 minutes. Turn the turkey skin side up and brown lightly on the bottom, another 2 to 3 minutes. Transfer the turkey, skin side up, to a shallow roasting pan or baking dish not much larger than it is (about 8 by 12 ...
The tops are brushed with a honey butter and sprinkled with salt to play up both the savory and sweet side of a sweet potato, perfect for any holiday meal. ... Garlic & Herb Turkey Roulade ...