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Test the turkey for doneness: an instant-read thermometer inserted into the thickest part of the thigh not touching bone should read 165°F. If not, roast under pressure for 5 to 10 minutes longer.
Gradually blend in broth -- turkey or chicken -- until smooth. Return the saucepan to the heat and increase heat to medium-high. Bring the gravy to a boil and stir frequently.
Instead of the big, intimidating bird, this recipe calls for smaller turkey breasts cooked in a crockpot. The recipe uses orange juice and whole-berry cranberry sauce to give the meat a sweet and ...
Carve and serve. Remove the strings and carve the turkey across the grain into 1/4- to 1/2-inch-thick slices. There will be few, if any, pan drippings (because of the preseasoning and slow cooking), but if there are a few, drizzle these over the meat. Recipe courtesy of All About Roasting by Molly Stevens/W.W. Norton & Company, 2011.
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 ...
We’ve included a great mix here of cute, like our pigs in a blanket wreath or our pull-apart Christmas tree; fancy, like our bacon wrapped dates or our crab stuffed mushrooms; and classic, like ...
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 middle of the oven. Roast the bird for 30 minutes exactly, then reduce the oven ...
It increases the chances the turkey will cook unevenly, increases the cook time and will dry the turkey out, and most importantly: you miss out on the delicious crispy-crunchy bits that you get ...