Search results
Results from the WOW.Com Content Network
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 ...
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 ...
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 over the breast ...
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.
Hosting a small Thanksgiving? Try turkey breast. For premium support please call: 800-290-4726 more ways to reach us
Thickest part of the breast: The thickest part of the breast is the most reliable spot to check for doneness, as it typically takes the longest to cook. Insert the probe of the thermometer into ...
“Use a probe thermometer in the thigh while the turkey is in the oven and monitor it throughout the cook,” says Cantu. ‘I would pull the bird when the thighs hit around 155°F, because it ...
3 to 5-pound bone-in, skin-on turkey breast, fully thawed. 2 tablespoons mayonnaise. 2 tablespoons unsalted butter, softened. 1 teaspoon of salt. 1/2 teaspoon black pepper