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Uncover the turkey, baste with the pan juices and let it cook, basting every 30 minutes, until the skin and browned and the meat reaches 165° on a thermometer.
“Basting the turkey with a mixture of butter, chopped rosemary, sage, parsley, and garlic along with a healthy glug of good white wine a fruity wine — a tropical Sauvignon Blanc is a fabulous ...
We thought a pinch of sugar would balance the acidity and flavor of the ground mustard; feel free to add some if you find the dressing to be too strong. View Recipe Lemon-Garlic Vinaigrette
Roast the turkey according to the package directions, basting occasionally with the stock mixture. Let the turkey stand for 10 minutes before slicing. Discard the remaining stock mixture.
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Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor. Improperly administered basting, however, may actually lead to the very problem it is designed to prevent ...
Why baste a turkey? Basting can enhance the taste of the meat by keeping the roast moist or adding flavor the the meat's surface. ... See all recipes. Advertisement. Holiday Shopping Guides.
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 ...