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For a traditional turkey brine, buttermilk can be combined with salt, and lots of it, for these results. These two ingredients do the bulk of the work in brining.
Cover the pan with foil and roast 10 minutes per pound (about 2 hours for a 12-pound turkey). Melt the butter in a small skillet over low heat. Add the paprika, dried thyme, garlic powder, onion ...
Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper.
Now tie the breast, using 2 to 3 loops of kitchen string to secure it in a cylindrical shape and looping a longer string from end to end to keep the roast compact. Place the roast on a wire rack on a baking sheet or tray and refrigerate, preferably uncovered, for 6 to 24 hours.
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 ...
The Kitchen is an American cooking-themed talk show that airs on Food Network. The series presenters are Food Network chefs Sunny Anderson (Cooking for Real) and Jeff Mauro (Sandwich King) as well as chef Katie Lee and Iron Chef Geoffrey Zakarian. The series premiered on January 4, 2014 (). [1] The show has produced over 490 episodes and 14 ...
Cover entire turkey with seasoning, including under the breast skin and in the cavity, pressing to ensure seasoning adheres. Refrigerate, uncovered, at least 12 hours and up to 2 days. Arrange a ...
In a 100-gram (3 + 1 ⁄ 2-ounce) reference amount, turkey breast supplies 465 kilojoules (111 kilocalories) of food energy, and contains high amounts (20% or more of the Daily Value, DV) of protein, niacin, vitamin B6, and phosphorus, with moderate content (10–19% DV) of pantothenic acid and zinc.