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Directions: For the turkey, with clean hands, insert your fingers between the skin and the meat at the neck opening, and carefully break through the membranes between the skin and the meat all ...
If you're cooking for a smaller crowd this year or don't want to go through the hassle of roasting an entire bird, try making a turkey breast instead. This easy recipe delivers moist meat and a ...
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 ...
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.
Pat the turkey breast dry with paper towels and let sit at room temperature for 30 minutes. Preheat the oven to 325°F. In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon ...
Plus, breaking down the turkey will allow you to use the leftover bones for stock and gravy. Confit the legs. If you decide to break down the turkey, consider confiting the legs and roasting the ...
Directions. Add turkey to a large pot. ... Roast until the temperature reaches 165 degrees in the thickest part of the turkey breast. (Note: turkey size and oven temperatures vary, so please ...
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.
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