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Servings: 12. Ingredients: 1 (12-pound) whole fresh turkey 3 tablespoons kosher salt 2 teaspoons ground ginger 1 1/2 teaspoons white pepper 2 medium-size yellow onions, coarsely chopped (about 3 1 ...
Three quarts of buttermilk should be enough to cover a 12- to 16-pound turkey that has been spatchcocked. You may need more for a whole turkey in a larger stockpot. You may need more for a whole ...
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 ...
Set the pressure oven temperature to 450°F and the function to ROAST. Turn on the timer to preheat the oven. In a mixing bowl, toss together all of the cut-up vegetables and the garlic cloves.
Butterball suggests one-and-a-half to two pounds of turkey per person, which will allow for each guest to have more than enough meat at the dinner table, plus a sufficient amount for leftovers ...
1 13- to 15-pound turkey; 2 tbsp kosher salt, plus more for seasoning; 1 / 4 cup extra-virgin olive oil; 1 1 / 2 tsp freshly ground pepper; ... Rub the turkey all over with the olive oil, season ...
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