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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 ...
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.
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
For this recipe, you'll need a large turkey breast, butter, sage, garlic powder, mustard powder, a packet of Lipton Onion Soup mix, orange juice, a can of whole-berry cranberry sauce and maple syrup.
Whether you're looking for a classic roasted turkey recipe, something adventurous like spatchcock turkey, or in the new mood experiment with new flavors (think adobo butter turkey, tart cherry ...
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 ...
Ingredients. 1 turkey (10 to 12 pounds) 2 tablespoons minced fresh thyme. 4 teaspoons kosher salt. 1 tablespoon sugar. 1 tablespoon garlic powder. 1 tablespoon paprika