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Step 1: Pat turkey dry using paper towels; place turkey, breast side down, on a cutting board. Using kitchen shears, cut along either side of backbone to separate backbone from turkey. Discard ...
Combine the turkey neck and giblets (except the liver) in a medium saucepan and add the broth, onion, carrot, celery and thyme sprigs. Add 4 cups cold water. Bring to a simmer over medium-low heat ...
Refrigerate, uncovered, at least 12 hours and up to 2 days. Arrange a rack in lower third of oven; preheat to 450°. Gently pat turkey with paper towels to remove any excess moisture.
Instead of the big, intimidating bird, this recipe calls for smaller turkey breasts cooked in a crockpot. The recipe uses orange juice and whole-berry cranberry sauce to give the meat a sweet and ...
All the classic Thanksgiving recipes you'll ever need for roast turkey, soft and buttery dinner rolls, creamy potatoes, bright cranberry sauce and two kinds of stuffing (vegan or not) plus three ...
1 (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings About 2 pounds assorted root vegetables, cut into bite-sized chunks Whole fresh herb leaves/sprigs
This recipe is an amazing way top off a Thanksgiving dinner. We included a recipe for the pie crust , but to make it even easier, feel free to use store-bought! Get the Sweet Potato Pie recipe .
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 ...