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The bird comes in a heavy-duty, handled plastic bag with roasting directions on the back. To release the bird from the inner wrapping in the bag, run it under cold water for a minute or two.
Then remove the inner packaging, place the turkey in a 3-inch pan breast side up, and brush or spray it with oil. Cook the turkey in the oven until the breast and thigh reach 170 degrees ...
Next, I followed instructions to place the roasting pan in a 350°F oven, which is higher than the 325°F temperature Butterball recommends for a thawed turkey.
Then, remove the inner packaging, place the turkey in a 3-inch pan with the breast side up, brush or spray with oil, and place in the oven until the breast and thigh reach 170 degrees Fahrenheit ...
Carlyle and her Turkey Talk-Line colleagues agree with our Test Kitchen’s guideline for how much turkey to buy: Aim for 1 ½ pounds per person for a whole turkey.
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.
Remove the turkey from the inner bag by gripping and tearing it. Place turkey on a rack in a 3-inch-deep roasting panbreast-side up. Brush or spray turkey with oil.
Then, roast the turkey breast-side up at 325°F. “Don’t open the door to baste or anything,” Balitewicz says “[There’s] no need to start at 425°F and reduce the temperature.
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