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8 to 10 lbs. 275° to 300° 2 to 3-1/3 hours. 10 to 12 lbs. 275° to 300° 2-1/2 to 4 hours. 12 to 14 lbs. 275° to 300° 3 to 4-3/4 hours. 14 to 16 lbs. 275° to 300°
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.
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Position a rack near the center of the oven and heat to 300 degrees (275 degrees convection). Sear the turkey. Heat a large skillet (11 to 12 inches) over medium-high heat. Add the remaining ...
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A Montreal smoked meat sandwich. Hot-smoked chum salmon. Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and lapsang souchong tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now ...
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Turkey ham is a processed meat product made from cooked or cured turkey meat, water and other ingredients such as binders. Turkey ham products contain no pork products. Several companies in the United States produce turkey ham and market it under various brand names. It was invented c. 1975 by Jennie-O, who first introduced it to consumers that ...