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Place the dough between two sheets of parchment, roll it out 1/4 inch thick and freeze it at least 1 hour. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Starting with a short end, roll turkey breast into a tight log to completely enclose stuffing. Take the reserved piece of skin and fit it over the seam of the turkey log. 5. Tie it Up.
Add half a cup of orange juice to the crockpot, around the turkey breast (not on top), then top the turkey with one full can of whole berry cranberry sauce. Finally, add some maple syrup to the top.
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.
Make this Thanksgiving dinner the easiest ever by learning how to cook a turkey breast in a slow cooker.
If you notice your turkey breast is browning faster than the rest of the bird, Johnson says to take a sheet of aluminum foil (roughly the size of a notebook) and tent the breast area.
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A savory mushroom and bacon filling keeps this roasted turkey breast juicy while making it fancy and hearty enough to take the place of a whole bird on the holiday table. Get the Stuffed Turkey ...