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For The Turkey: 2-3 lbs. boneless turkey breast. 2 tablespoons favorite seasoning (in your pantry) 1/4 cup room temp butter. 1 cup stuffing. 1 bunch fresh thyme
For this recipe, you'll need a large turkey breast, butter, sage, garlic powder, mustard powder, a packet of Lipton Onion Soup mix, orange juice, a can of whole-berry cranberry sauce and maple syrup.
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.
Make the herb paste. Combine the garlic and salt in a mortar and pound until you have a smooth paste. (If you don’t have a mortar, make the paste using a chef's knife. Transfer to a small bowl ...
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 ...
Place the dough between two sheets of parchment, roll it out 1/4 inch thick and freeze it at least 1 hour. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Starting with a short end, roll turkey breast into a tight log to completely enclose stuffing. Take the reserved piece of skin and fit it over the seam of the turkey log. 5.
Roast turkey 10 minutes per pound (for a 20-lb turkey, roast about 3 hours, 20 minutes). Meanwhile, make rosemary-citrus butter: Combine butter, orange zest, and rosemary in a bowl. Season with ...
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