Search results
Results from the WOW.Com Content Network
Carlyle and her Turkey Talk-Line colleagues agree with our Test Kitchen’s guideline for how much turkey to buy: Aim for 1 ½ pounds per person for a whole turkey.
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.
For The Turkey: 2-3 lbs. boneless turkey breast. 2 tablespoons favorite seasoning (in your pantry) 1/4 cup room temp butter. 1 cup stuffing. 1 bunch fresh thyme
Season and tie the turkey breast. Smear the turkey breast all over with the herb paste, using your fingers to slide some of the paste under the skin, being careful not to loosen the skin completely. Using your hands, arrange the turkey breast in a neat shape, tucking the edges under so the breast sits plumply on the cutting board.
3. Once the turkey is just cooked through, brush it with the plain pureed chutney and grill, turning once, until the chutney forms a sticky glaze, about 2 minutes per side. Transfer the turkey to a cutting board, cover with foil and let rest for 10 minutes. Carve the turkey and serve with the cilantro-mint sauce and chutney.
For premium support please call: 800-290-4726 more ways to reach us
Science & Tech. Shopping. Sports
🦃 Gobble gobble! More Thanksgiving reads: Thanksgiving is about friends, family and food and 39% of people say they worry about eating too much.