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With a stuffed turkey breast rollade, you can get the same satisfaction of a whole turkey minus the grunt work. This recipe is great for beginner cooks and people short on prep time. Get the ...
Pros: Deep-frying turkey is much faster than other methods, and results in a moist bird with crispy skin. It saves space in the oven, although it has its downsides. It saves space in the oven ...
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. Get the Stuffed Turkey ...
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.
When meat is smoked, something magic happens. It’s the reason why barbecue is one of America’s most beloved foods; heck, it’s basically its own food group at this point. Ribs, brisket ...
Appetizer: smoked turkey legs, hominy, corn bread, gummy turkey feet; Entrée: brined turkey breast, savoy cabbage, corn casserole, boniato sweet potatoes; Dessert: pumpkin pie flavored vodka, cranberry pie, turkey fat, mashed potatoes; Contestants: Maneet Chauhan (eliminated after the appetizer) Marc Murphy (eliminated after the entrée)
Entrée: turkey cutlets, sweet potato leaves, candy corn mix, bluefoot mushrooms; Dessert: caramel apples, turkey gravy mix, pomegranate seeds, pumpkin martini; Contestants: Reid Evans, FoodCorps Service Member from South Orange, NJ (eliminated after the appetizer) Sherry Hughes, Culinary Director from Boston, MA (eliminated after the entrée)
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 ...