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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
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 ...
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 ...
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.
This quick marinade was our favorite part of the turkey-breast recipe. You can use the extra rub to season green beans, sauce up potatoes, or even serve it as a general dipping sauce for the table.
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When you’re craving an easy holiday dinner protein but are tired of old standbys like chicken breast or ground beef, look no further than pork tenderloin. It’s quick-cooking, takes extremely ...