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1. Remove the turkey from the roasting pan. Spoon off any fat. 2. Stir the stock and flour in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens, stirring to ...
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.
Herb Turkey Breast with Gravy by Gina Homolka If you're cooking for a smaller crowd this year or don't want to go through the hassle of roasting an entire bird, try making a turkey breast instead.
Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper.
For many, turkey and all the trimmings, or fixings depending on which side of the Mason-Dixon line you're from, is an incomplete dish without a liberal dousing of silky gravy to moisten things up.
Pat the turkey breast dry with paper towels and let sit at room temperature for 30 minutes. Preheat the oven to 325°F. In a small bowl, combine the butter, thyme, salt, pepper, garlic, and lemon ...
Here's the L.A. Times Food guide to all of the classics for Thanksgiving. These are timeless recipes, updated appropriately. The techniques are straightforward, the ingredient lists kept as short ...
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.