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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.
Preheat the oven to 425°F. Place the turkey breast-side down on a secure cutting board. Pat the turkey dry with paper towels. ... Use your hands to hold the two sides of the split turkey and ...
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 ...
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.
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Since white and dark meat cook at different rates, separating the legs, breasts, and thighs allows you to control and easily monitor the cooking time of each individual part.
For example, consider making a turkey breast instead of a whole turkey. If you can’t scale down the portion sizes, consider using smaller pieces of dishware, like loaf pans or smaller casserole ...
How to prepare a turkey for cooking. Getting your turkey oven-ready doesn’t require much work. Remove the bag and drain any excess juice into the sink, then pat it dry again with a paper towel ...