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Fold a sheet of aluminum foil in the center, fan it open into a tent shape and place it over the turkey. It's important to make sure there is room between the tent and the turkey for circulation.
Turkey-cooking temperatures are also a hot topic around Thanksgiving. Some people like to start the bird at a high temperature to crisp the skin, then reduce the heat to cook the meat. The Diestel ...
Tent turkey using aluminum foil during last 15 minutes of roasting if skin begins to get too dark. Remove turkey; let stand 30 minutes before carving. Originally appeared in Food & Wine magazine ...
While the turkey is roasting, make the stock for the gravy. Combine the turkey neck and giblets (except the liver) in a medium saucepan and add the broth, onion, carrot, celery and thyme sprigs ...
Roasting pan: A sturdy pan with high sides will help catch the drippings of the turkey and provide a stable base for the bird. Kitchen twine: Used to tie the legs and wings to keep them in place ...
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 ...
Place the turkey in the roasting pan on top of the bed of vegetables. Place the pan in the preheated pressure oven. Set the Vent Release Valve to SEAL and lower Sealing Lever to the SEAL position ...
The EatingWell Test Kitchen team shares their tips for cooking turkey in 4 easy steps. This method produces all the good looks and moist flavor you dream of in a Thanksgiving turkey. Try this ...
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