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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 ...
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.
Roast until the skin is deep golden brown and a meat thermometer inserted in the thickest part of the breast reads 165°F, about 2 hours. Transfer the turkey breast to a cutting board, tent with ...
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 ...
Eric Kim's bone-in turkey breast is unbrined but slathered in butter, showered with salt and pepper, and popped into a moderately hot oven to get crispy skin.
Season all over with 1 1/2 tablespoons kosher salt. Put in the refrigerator uncovered for two hours or up to 24 hours ahead to dry brine the meat and dry out the skin.
If you're a crazy, turkey-salivating cook like we are, a 22-pound bird will go in the oven regardless of the number of mouths the turkey will feed, even if that number is only two. But for the ...
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