Search results
Results from the WOW.Com Content Network
Stuff both the neck and body cavity of the thawed turkey and pack it loosely. This means about 1/2 to 3/4 cup of stuffing per pound of meat. Tuck the legs and wings back underneath the bird before ...
Bake the stuffed turkey, uncovered, for 3-3/4 to 4-1/2 hours, loosely covering the turkey with aluminum foil if it browns too quickly. When a thermometer reads 165°F in the breast or 175°F in ...
800-290-4726 more ways to reach us. Sign in. Mail. 24/7 Help. For premium support please call: ... (13-14 pound) turkey, neck and giblets removed, all visible fat trimmed from openings.
Cover and braise over low heat until the turkey is tender, about 1 hour and 15 minutes. Transfer the turkey to the platter; strain the braising liquid and return it to the casserole. Meanwhile, preheat the oven to 350°. Spread half of the butter under the turkey breast skin; tuck in the sage and thyme. Spread the remaining butter over the skin.
Helzel [a] (from Yiddish: העלזעל) or gefilte helzel is an Ashkenazi Jewish dish.It is a sort of sausage made from poultry neck skin stuffed with flour, semolina, bread crumbs or matzo meal (when cooked on Passover), schmaltz, and fried onions and sewn up with a thread.
For premium support please call: 800-290-4726 more ways to reach us
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.
To get started, you'll need a sturdy cutting board and a sharp chef's knife, then follow our step-by-step guide. 1. Remove the Skin. Place turkey breast skin-side-up on a large cutting board.