New This Month. For super-flavorful gravy, scatter cut oranges, onion, and garlic, along with a few rosemary and sage sprigs, in the bottom of the pan before you begin roasting the turkey. Pinterest Facebook Twitter.
Once you've prepped your turkey, you could just put it in the oven as is, but you'd most likely end up with a bird lacking flavor and moisture. Turkey meat in its natural state is not particularly flavorful or moist. Another problem is that white meat cooks more quickly than dark, so by the time the legs and thighs are cooked to the proper temperature, the breast has lost all its juiciness.
Snack Girl realizes she will be the only food blogger who covers turkey this month — but she likes to be a rebel. First of all, my turkey breast photo above is real. Many of the photos that you see in the magazines are not.
Share your post with your fan club! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Anybody roast their turkey breast down, then flip for last hour to brown? Heard this ensures that the breast is super moist via being in a constant state of "baste", but I haven't tried it yet.
Are you roasting a whole turkey for the first time this year? Or perhaps you've done this many times before, but you want a quick refresher to brush up on the basics? We'll help you make your mama proud with these step-by-step instructions for roasting a delicious turkey.
Skip the photo tutorial - Jump straight to the recipe. After 34 years of roasting turkeys for Thanksgiving and Christmas meals, I've tried pretty much everything. I've bought turkeys that were fresh, frozen, kosher, pre-brined, self-basting, young, organic, big, small.
Share your post with your fan club! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. How do you cook a turkey?
I remember my first turkey. I was 25; it was 20 pounds. I had no idea what I was doing, so I snagged a recipe from a glossy food mag that promised to produce the perfect turkey.
Cook a roast turkey breast instead of a whole bird for a fast and easy feast. Starting at high oven temperatures ensures a crispy browned skin, but then reducing the heat to finish cooking creates juicy slices of meat. A whole turkey is the star of any holiday table, but it can be a little intimidating to take on. Instead, why not make a roast turkey breast to satisfy those tryptophan induced cravings, without all the fuss.