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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 ...
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 ...
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.
Separate the turkey breast from the legs and choose one to cook low and slow. ... fit a whole turkey in there, but you can fit a 3-4 pound turkey ... a very moist environment with the condensation ...
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
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Combine salt and seasonings, and rub under and over turkey skin. Refrigerate, uncovered, for 24 hours. Plan on 3/4 teaspoon to 1 teaspoon of Diamond Crystal kosher salt per pound. (Diamond Crystal ...