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Add half a cup of orange juice to the crockpot, around the turkey breast (not on top), then top the turkey with one full can of whole berry cranberry sauce. Finally, add some maple syrup to the top.
Then, roast the turkey breast-side up at 325°F. “Don’t open the door to baste or anything,” Balitewicz says “[There’s] no need to start at 425°F and reduce the temperature.
Ingredients: 1 bone-in turkey breast (6 to 7 pounds), skin removed. 1 teaspoon dried minced garlic. 1 teaspoon seasoned salt. 1 teaspoon paprika. 1 teaspoon Italian seasoning
Transfer the turkey, skin side up, to a shallow roasting pan or baking dish not much larger than it is (about 8 by 12 inches). Roast. Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to 1 3/4 hours. Let ...
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.
An ice block of a bird probably won't roast quickly or evenly, let alone achieve the gold standard of crispy, bronzed skin. But there are benefits — the biggest being time.
It there's time, make turkey broth with some turkey wings, the turkey neck, heart and gizzard. An earlier version of this story was originally published on Nov. 23, 2023.
There are so many ways to cook a turkey. From Martha Stewart’s tried-and-true cheesecloth method to this Latin-inspired recipe that features a guava jam glaze, finding the perfect turkey recipe ...
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