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Preheat the oven to 275˚. Tuck the wings under the body and tie the legs together with kitchen twine. Cover the pan with foil and roast 10 minutes per pound (about 2 hours for a 12-pound turkey).
Cook, stirring occasionally, until mixture reduces slightly and smells fragrant, about 10 minutes. Meanwhile, season fillets on both sides with remaining 1/2 teaspoon of the salt and pepper to taste.
Dry-brined turkeys don't produce many pan drippings—to keep from scorching, add 1 or 2 cups of chicken or turkey broth to the pan before roasting. Up Next: Related: 67 Classic Thanksgiving ...
Then, moisture floods back into the meat's cells, leaving the turkey tender, seasoned, and primed for a long roast in the oven or smoking on the grill. Our recipe for Buttermilk-Brined Turkey ...
Then it’s roasted to perfection for a super juicy, flavorful Thanksgiving turkey. Get the recipe: Adobo Butter Turkey. Related: 25 Satisfying Ground Turkey Casseroles for An Easy Thanksgiving Dinner
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Turkey-cooking temperatures are also a hot topic around Thanksgiving. Some people like to start the bird at a high temperature to crisp the skin, then reduce the heat to cook the meat. The Diestel ...
Gradually blend in broth -- turkey or chicken -- until smooth. Return the saucepan to the heat and increase heat to medium-high. Bring the gravy to a boil and stir frequently.
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