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Eliminate the dry turkey this Thanksgiving by using this recipe from Martha Stewart. This brined turkey recipe is nearly foolproof.
Brined turkey breasts are wrapped in bacon before getting popped in the oven to bake until perfectly crisp. While the turkey rests, make scalloped potatoes and Brussels sprouts to serve alongside ...
There are so many ways to cook a turkey. From Martha Stewart’s tried-and ... If you want to cook the bird at a high heat to ensure crispy skin, turn the oven to 450 F and set a rack in the ...
Sear the turkey skin side down, maneuvering it and turning it from side to side with tongs so the skin side sears evenly, about 6 minutes. Turn the turkey skin side up and brown lightly on the bottom, another 2 to 3 minutes. Transfer the turkey, skin side up, to a shallow roasting pan or baking dish not much larger than it is (about 8 by 12 ...
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 ...
Stewart likens it to be “almost like Peking duck skin,” noting the turkey's “crisp skin and juicy, flavorful interior.” “I cannot tell you, it is so utterly delicious,” Stewart ...
To help dry out the skin and improve the flavor of your turkey, you can also do a dry brine, where you rub the turkey with salt (and sometimes other herbs and spices) and refrigerate uncovered for ...
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