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Related: 15 Best Thanksgiving Turkey Recipes. 8 to 12 Pounds (Breast) Cooking Time. Unstuffed: 2 3/4 to 3 hours ... 20 to 24 Pound Cooking Time. Unstuffed: 4 1/2 to 5 hours Stuffed: 4 3/4 to 5 1/4 ...
1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings About 2 pounds assorted root vegetables, cut into bite-sized chunks Whole fresh herb leaves/sprigs
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
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.
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 ...
Make this Thanksgiving dinner the easiest ever by learning how to cook a turkey breast in a slow cooker.
Make the herb paste. Combine the garlic and salt in a mortar and pound until you have a smooth paste. (If you don’t have a mortar, make the paste using a chef's knife. Transfer to a small bowl ...