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Transfer to a small bowl and stir in 2 tablespoons olive oil, herbs, pepper, and celery seeds. 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.
Drizzle and rub with some olive oil all over the skin. Place the turkey in the roasting pan on top of the bed of vegetables. Place the pan in the preheated pressure oven.
Slide the turkey into the oven and roast until the juices run mostly clear with a trace of pink and an instant-read thermometer inserted in the thickest part registers about 165 degrees, 1 1/2 to ...
The recipe only requires a few basic ingredients: small red and white-skinned potatoes, garlic, olive oil, and fresh rosemary leaves. The potatoes looked gorgeous when they came out of the oven ...
Rotisserie chicken cooking on a horizontal rotisserie. Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
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Add the broccoli and carrots for the last 5 minutes of the cooking time. Drain the pasta mixture well in a colander. Return the pasta mixture to the saucepan. Stir the soup, broth, garlic powder, black pepper and turkey in the saucepan and cook over medium heat until the mixture is hot and bubbling. Sprinkle with the cheese.