Search results
Results from the WOW.Com Content Network
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 ...
Uncover the turkey, baste with the pan juices and let it cook, basting every 30 minutes, until the skin and browned and the meat reaches 165° on a thermometer.
Yields: 8 tbsp. Ingredients. 2 tbsp. kosher salt. 1 tbsp. garlic powder. 1 tbsp. lemon pepper. 1 tbsp. light brown sugar. 1 tbsp. paprika. 2 tsp. ground sage. 2 tsp.
It there's time, make turkey broth with some turkey wings, the turkey neck, heart and gizzard. An earlier version of this story was originally published on Nov. 23, 2023.
Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper.
You can make a restaurant-quality turkey just by properly seasoning it. And unlike everyday ingredients like vegetables or individual cuts of meat, a whole bird requires more intensive techniques.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Sue Selasky's roast turkey with sage pan gravy sits ready to eat in the Detroit Free Press test kitchen on Tuesday, November 13, 2012. JARRAD HENDERSON/Detroit Free Press.