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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 ...
Turkey legs, in particular, can really benefit from a good long braise. Braising is a tried-and-true technique that chefs use to make even the toughest cuts of meat succulent and tender.
Reduce the oven temperature to 375° and roast for 2 to 2 1/4 hours longer, until an instant-read thermometer inserted in an inner thigh registers 165°; cover the breast with foil if it browns ...
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 ...
Combine the turkey neck and giblets (except the liver) in a medium saucepan and add the broth, onion, carrot, celery and thyme sprigs. Add 4 cups cold water. Bring to a simmer over medium-low heat ...
A savory mushroom and bacon filling keeps this roasted turkey breast juicy while making it fancy and hearty enough to take the place of a whole bird on the holiday table. If you end up with ...
The turkey is brined and roasted for optimum flavor before getting carved and transferred to a baking dish. Then, it’s nestled into a bed of gravy where it can rest until Thanksgiving Day. Just ...
2 skin-on turkey thigh (about 1 pound each); kosher salt; 2 tbsp freshly ground black pepper; 1 tbsp finely chopped flat-leaf parsley, plus 2 sprigs; 2 tsp finely chopped rosemary, plus 1 sprig; 2 ...