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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.
Roasting the turkey. It cooks at 350°F, slightly cooler than the Test Kitchen's preferred temp of 375°F. At this point, I was confused by Butterball's directions for how long to cook the turkey ...
Heat the oil in a 10-inch skillet over medium heat. Add the onion, mushrooms and celery and cook until the vegetables are tender. Remove the skillet from the heat. Heat the butter in a 10-inch oven-safe skillet over medium heat. Stir in the flour. Gradually stir in the half-and-half and stock. Cook and stir until the mixture boils and thickens.
Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys, but also wild turkeys. It is a popular poultry dish, especially in North America and the United Kingdom , where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas respectively, as well ...
Pieces may include quarters, or fourths of the chicken. A chicken is typically cut into two leg quarters and two breast quarters. Each quarter contains two of the commonly available pieces of chicken. A leg quarter contains the thigh, drumstick and a portion of the back; a leg has the back portion removed.
The domestic turkey (Meleagris gallopavo domesticus) is a large fowl, one of the two species in the genus Meleagris and the same species as the wild turkey.Although turkey domestication was thought to have occurred in central Mesoamerica at least 2,000 years ago, [1] recent research suggests a possible second domestication event in the area that is now the southwestern United States between ...
Sheet-Pan Roasted Red Onion Chicken. Here paprika-dusted chicken is roasted on a bed of herby, sliced red onions and whole garlic cloves until the onions are jammy and sweet with a little char and ...