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Turkey legs, in particular, can really benefit from a good long braise. Braising is a tried-and-true technique that chefs use to make even the toughest cuts of meat succulent and tender.
Let the turkey rest for 20 minutes. Carve and serve. Remove the strings and carve the turkey across the grain into 1/4- to 1/2-inch-thick slices. There will be few, if any, pan drippings (because of the preseasoning and slow cooking), but if there are a few, drizzle these over the meat. Recipe courtesy of All About Roasting by Molly Stevens/W.W ...
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 ...
The only time indicator reads, "After 4 hours, loosely tent the breast with foil to avoid overcooking." The back of the bag also claims that it takes 4–5 hours to cook.
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.
Butterball suggests a temperature of 170°F in the breast, 180°F in the thigh, and 165°F in the stuffing (if you’ve chosen to cook your stuffing inside the bird).
Carol Miller, a Butterball Turkey Talk Line expert for over 35 years, shares her tips for cooking up a better Thanksgiving feast. Skip to main content. Sign in. Mail. 24/7 Help. For premium ...