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Cook, stirring occasionally, until mixture reduces slightly and smells fragrant, about 10 minutes. Meanwhile, season fillets on both sides with remaining 1/2 teaspoon of the salt and pepper to taste.
Sear the turkey. Heat a large skillet (11 to 12 inches) over medium-high heat. Add the remaining tablespoon oil and heat until the oil shimmers. Sear the turkey skin side down, maneuvering it and turning it from side to side with tongs so the skin side sears evenly, about 6 minutes. Turn the turkey skin side up and brown lightly on the bottom ...
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.
Sear the turkey skin side down, maneuvering it and turning it from side to side with tongs so the skin side sears evenly, about 6 minutes. Turn the turkey skin side up and brown lightly on the ...
Preheat the oven to 325°F. In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon zest and stir until smooth. ... and rub the remaining butter over the top of the skin. Place ...
If you want to cook the bird at a high heat to ensure crispy skin, turn the oven to 450 F and set a rack in the middle of the oven. Roast the bird for 30 minutes exactly, then reduce the oven ...
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.
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