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Keeping with the theme of understated yet flavorful turkey, this roast turkey breast recipe features a sweet and buttery rub made with apricot jam, ground mustard, hot paprika, garlic and fresh herbs.
Remove the turkey from the oven completely (closing the door so it doesn't lose heat). Insert the instant-read thermometer into thickest part of the thigh without touching the bone.
If the turkey is stuffed, the center of the stuffing also needs to reach 165 degrees before removing the turkey from the oven. It's recommended not to stuff turkeys and cook the stuffing in a ...
Roast. 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. Let the turkey rest for 20 minutes. Carve and serve. Remove the strings and carve the turkey across the grain into 1/4- to 1/2 ...
Then, roast the turkey breast-side up at 325°F. “Don’t open the door to baste or anything,” Balitewicz says “[There’s] no need to start at 425°F and reduce the temperature.
According to the U.S. Department of Health and Human Services's turkey roasting chart, turkeys should be roasted at 325 degrees Fahrenheit and cooked for the following time estimates (or until ...
In 1998, a study measured the migration of non-volatile and volatile compounds from oven bags to chicken. As much as 16% of the nylon from microwave and roasting bags were observed in the chicken after roasting at 200 °C (392 °F) for two hours and as much as 0.08% of the total 2-cyclopentyl cyclopentanone content in the bags were observed.
Some prefer slowly roasting a turkey at 325 degrees for optimum juiciness. Others believe cooking a holiday bird at 350 degrees is the secret to the crispiest skin.
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