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It there's time, make turkey broth with some turkey wings, the turkey neck, heart and gizzard. An earlier version of this story was originally published on Nov. 23, 2023.
Transfer the turkey neck and giblets to a saucepan (leave the liver in the roasting pan). Using a potato masher, mash everything in the pan together and strain what's in the roasting pan into the ...
Divide the turkey mixture among the pieces of dough, placing it on one side of the triangle. Fold the dough over the filling, press the edges with a fork to seal and transfer to the prepared ...
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.
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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.
(12- to 15-lb.) turkey, neck and giblets removed. 1 tbsp. kosher salt. 2 tsp. dark brown sugar. 1 tsp. ground black pepper. ... Season the whole bird thoroughly with the seasoning blend. Tuck the ...
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.
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