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We're here to discuss why buttermilk is good as a marinade or brine for meat, and especially turkey. Brining can impart flavor, tenderize the meat, and make the final bird especially juicy and moist.
🦃 Gobble gobble! More Thanksgiving reads: Thanksgiving is about friends, family and food and 39% of people say they worry about eating too much.
2. Roasted Brussels Sprouts With Pomegranates. For a healthy twist on classic Christmas dishes like green bean casserole or potatoes au gratin, try roasted Brussels sprouts.
Insert a meat thermometer into turkey thigh, increase oven temperature to 350°F, and put turkey back in oven, uncovered. Baste with juices and butter from bottom of pan every 30 minutes, and ...
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.
If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.
Keeping with the theme of understated yet flavorful turkey, this roast turkey breast recipe features a sweet and buttery rub made with apricot jam, ground mustard, hot paprika, garlic and fresh herbs.
Stuffed Turkey Breast. A savory mushroom and bacon filling keeps this roasted turkey breast juicy while making it fancy and hearty enough to take the place of a whole bird on the holiday table. If ...