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To get started, you'll need a sturdy cutting board and a sharp chef's knife, then follow our step-by-step guide. 1. Remove the Skin. Place turkey breast skin-side-up on a large cutting board.
Basting with pan juices or butter throughout the cooking process helps to keep the turkey moist, while glazing, applied toward the end of cooking, creates a caramelized, flavorful finish.
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.
Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper.
Now tie the breast, using 2 to 3 loops of kitchen string to secure it in a cylindrical shape and looping a longer string from end to end to keep the roast compact.
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 ...
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 ...
Instead of the big, intimidating bird, this recipe calls for smaller turkey breasts cooked in a crockpot. The recipe uses orange juice and whole-berry cranberry sauce to give the meat a sweet and ...