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Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to ...
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 ...
1 tbsp. fresh thyme, chopped, plus sprigs for serving. 1 tsp. kosher salt. 1/2 tsp. black pepper. 3. garlic cloves, chopped. Zest of 1 lemon. Directions. Pat the turkey breast dry with paper ...
Line a baking tray with parchment paper and set an 8 x 2-1/2-inch ring* on it. Wrap an 8-inch cardboard round with foil and set aside. In a small bowl, sift together the flour and baking soda.
Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to 1 3/4 hours.
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. Get the Stuffed Turkey ...
This quick marinade was our favorite part of the turkey-breast recipe. You can use the extra rub to season green beans, sauce up potatoes, or even serve it as a general dipping sauce for the table.
Rinse the turkey inside and out under cold water and pat it thoroughly dry with paper towels. Season the cavity with 1/2 tablespoon of the salt, then season the outside with the remaining 1 1/2 ...
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