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Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
3 to 5-pound bone-in, skin-on turkey breast, fully thawed. 2 tablespoons mayonnaise. 2 tablespoons unsalted butter, softened. 1 teaspoon of salt. 1/2 teaspoon black pepper
Pat the turkey breast dry with paper towels and let sit at room temperature for 30 minutes. Preheat the oven to 325°F. In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon ...
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.
Eric Kim's bone-in turkey breast is unbrined but slathered in butter, showered with salt and pepper, and popped into a moderately hot oven to get crispy skin. Recipe: Salt-and-Pepper Roast Turkey ...
If you're cooking for a smaller crowd this year or don't want to go through the hassle of roasting an entire bird, try making a turkey breast instead. This easy recipe delivers moist meat and a ...
Roast until the temperature reaches 165 degrees in the thickest part of the turkey breast. (Note: turkey size and oven temperatures vary, so please consider using a wired meat thermometer; insert ...
Hosting a small Thanksgiving? Try turkey breast. For premium support please call: 800-290-4726 more ways to reach us
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