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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 ...
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 ...
Yields: 8 tbsp. Ingredients. 2 tbsp. kosher salt. 1 tbsp. garlic powder. 1 tbsp. lemon pepper. 1 tbsp. light brown sugar. 1 tbsp. paprika. 2 tsp. ground sage. 2 tsp.
You can make a restaurant-quality turkey just by properly seasoning it. And unlike everyday ingredients like vegetables or individual cuts of meat, a whole bird requires more intensive techniques.
3. Once the turkey is just cooked through, brush it with the plain pureed chutney and grill, turning once, until the chutney forms a sticky glaze, about 2 minutes per side. Transfer the turkey to a cutting board, cover with foil and let rest for 10 minutes. Carve the turkey and serve with the cilantro-mint sauce and chutney.
With a sweet and tangy glaze made with cranberry sauce and thyme- and sage-speckled turkey meatballs, these are great for serving over fluffy mashed potatoes for a low-key Christmas dinner. Get ...
Stuffed Turkey Breast. 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. If ...
Add your favorite seasoning blend to the mayo, stir in some fresh or dried herbs and/or add a little zing with some lemon zest. • Add some butter. If all mayo is too much for you, use a 50/50 ...
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