Crispy Truffled Turkey Recipes

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TURKEY WITH EXTRA-CRISPY SKIN



Turkey with Extra-Crispy Skin image

If you crave crispy, crackling turkey skin, this is the bird for you! A few simple techniques result in a juicy, rosemary-scented turkey with skin that's wonderfully caramelized.

Time 11h25m

Yield Serves 14

Number Of Ingredients 5

1 (14-pound) turkey, giblets removed
2 tablespoons chopped fresh rosemary, plus additional for garnish
1/4 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon coarse sea salt
2 teaspoons ground black pepper

Steps:

  • Pat turkey dry inside and out with paper towels.
  • Starting at the opening of the turkey cavity, gently ease your fingers beneath the skin to create air space over the breast and legs.
  • Place turkey on a rack set in a roasting pan. Refrigerate, uncovered, overnight or up to two days to allow the skin to dry slightly.
  • Preheat the oven to 350°F.
  • Pat cavity of bird dry if necessary.
  • In a small bowl, combine chopped rosemary, oil, salt and pepper and make a paste.
  • Rub about 1/3 of paste underneath the skin onto breast and thigh meat.
  • Rub remaining paste over skin and inside cavity.
  • Tie turkey legs together with kitchen string and tuck wing tips underneath body.
  • Place turkey upside down (back will be up, breast and legs will be pointing down) on the rack and roast until skin on back is deeply browned, about 1 1/4 hours.
  • Remove turkey from the oven, protecting your hands with gloves or a folded kitchen towel, and turn turkey breast-side up. Continue to roast until breast and legs are nicely browned and the joints at the leg and wing begin to be flexible, about 1 more hour.
  • Raise the oven temperature to 475°F. Continue roasting until skin is browned and crisp, and a meat thermometer inserted into thickest part of the thigh (not touching bone) registers 165°F and juices run clear when you poke the thigh with a paring knife, 20 to 30 minutes longer.
  • Remove turkey from the oven and place on a cutting board. Let rest, uncovered, about 25 minutes before carving.
  • Arrange carved turkey on a platter garnished with rosemary sprigs.

Nutrition Facts : Calories 490 calories, Fat 18 grams, SaturatedFat 4.5 grams, Cholesterol 275 milligrams, Sodium 560 milligrams, Carbohydrate 0 grams, Protein 76 grams

ROAST TURKEY WITH TRUFFLE BUTTER



Roast Turkey with Truffle Butter image

Provided by Ina Garten

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 7

1 (12 to 14-pound) fresh turkey, with giblets removed
3 ounces white truffle butter, at room temperature
Kosher salt and freshly ground black pepper
Large bunch fresh thyme
1 large onion, unpeeled and cut in eighths
1 whole head garlic, unpeeled and cut in half crosswise
Good olive oil

Steps:

  • Preheat the oven to 325 degrees F.
  • Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan. Pat the turkey dry with paper towels.
  • Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. (Be careful not to do this with rings on your fingers!) Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast.
  • Sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body.
  • Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160 degrees F. If you want the skin to be crisp, don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning.
  • Remove from the oven, cover tightly with aluminum foil and allow to rest for 15 to 20 minutes. Carve and serve with the pan juices.

CRISPY CHILLI TURKEY NOODLES



Crispy chilli turkey noodles image

Crisp-fried turkey mince in a chilli, soy and garlic sauce atop udon noodles makes for a savoury 20-minute meal that's low in fat but big on flavour

Provided by Esther Clark

Categories     Dinner, Supper

Time 20m

Number Of Ingredients 12

2 tbsp sesame oil
500g turkey mince
5cm piece ginger, grated
1 large garlic clove, crushed
3 tbsp honey
3 tbsp soy sauce
1 tbsp hot sriracha chilli sauce
350g dried udon noodles
2 limes, juiced, plus wedges to serve (optional)
2 large carrots, peeled and cut into matchsticks
4 spring onions, shredded
1 small bunch coriander, sliced (optional)

Steps:

  • Heat 1 tbsp oil in a large non-stick frying pan over a high heat. Once hot, add the turkey mince to the pan and fry for 10-12 mins until golden brown and crispy, breaking up the meat with a wooden spoon as you go. Add the ginger and garlic to the pan and cook for 1 min. Stir in the honey, soy and chilli sauce and cook for 2 mins.
  • Meanwhile, bring a large pan of water to the boil, add the noodles and cook following pack instructions. Drain and toss the noodles with the remaining 1 tbsp oil and all the lime juice, then divide between bowls. Top with the crispy turkey mince, carrot, onion and coriander. Serve with extra lime wedges for squeezing over, if you like.

Nutrition Facts : Calories 566 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 3.9 milligram of sodium

ROAST TURKEY WITH TRUFFLE BUTTER (INA GARTEN) RECIPE - (4.5/5)



Roast Turkey with Truffle Butter (Ina Garten) Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 8

1 (12 to 14-pound) fresh turkey, with giblets removed
3 ounces white truffle butter, room temperature
Kosher salt and freshly ground black pepper
Large bunch fresh thyme
1 large onion, unpeeled and cut in eighths
1 whole head garlic, unpeeled and cut in half crosswise
Good olive oil
Note: I found truffle butter at my local Costco, and it wasn't as expensive as I thought.

Steps:

  • Preheat the oven to 325°F. Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan. Pat the turkey dry with paper towels. Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. (Be careful not to do this with rings on your fingers!) Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast. Sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body. Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160°F. If you want the skin to be crisp, don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning. Remove from the oven, cover tightly with aluminum foil and allow to rest for 15 to 20 minutes. Carve and serve with the pan juices.

ALWAYS-TENDER ROASTED TURKEY



Always-Tender Roasted Turkey image

For years I prepared my Thanksgiving turkey only to have it turn out dry. That's when I decided to give this recipe a try. Baking the bird in an oven bag keeps it moist and tender...and there's no basting involved.-Shirley Bedzis, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 24 servings.

Number Of Ingredients 9

1/4 cup butter, softened
6 garlic cloves, minced
1 turkey (22 to 24 pounds)
2 teaspoons salt
2 teaspoons pepper
1 tablespoon all-purpose flour
1 turkey-size oven roasting bag
4 celery ribs, coarsely chopped
2 medium onions, sliced

Steps:

  • In a small bowl, combine butter and garlic. Pat turkey dry. Carefully loosen skin of turkey; rub butter mixture under the skin. Sprinkle salt and pepper over skin of turkey and inside cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan; add celery and onions. Place turkey, breast side up, over vegetables. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 180°. Let stand for 15 minutes before carving. Skim fat and thicken drippings if desired., If preparing turkey the day before, pour drippings into a measuring cup; skim fat. Arrange slices in an ungreased shallow roasting pan; pour drippings over turkey. Cool completely. Cover and refrigerate overnight., The next day, bake at 350° for 45-65 minutes or until heated through.

Nutrition Facts : Calories 512 calories, Fat 24g fat (8g saturated fat), Cholesterol 230mg cholesterol, Sodium 375mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 67g protein.

VERY MOIST AND FLAVORFUL ROAST TURKEY



Very Moist and Flavorful Roast Turkey image

Does your turkey need a boost of moisture and flavor? Try this! Tweak it to your own liking as much as your imagination wants. Carve the entire turkey and save the bones, joints, tail, wing tips, drippings, and reserved onion, garlic and celery (but NOT the skin) to make turkey soup. Mix the apple pieces into your dressing.

Provided by Andie

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h30m

Yield 12

Number Of Ingredients 8

½ cup cold butter
1 (12 pound) whole turkey, neck and giblets removed
1 tablespoon vegetable oil
2 Granny Smith apples - cored, peeled, and cut into 8 wedges each
1 large onion, cut into 8 wedges
½ whole head garlic, separated into cloves and peeled
1 pound celery, cut into 2-inch lengths
1 tablespoon poultry seasoning

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cut butter into 1-tablespoon pieces, quarter the pieces, and refrigerate butter until needed.
  • Use your fingers to loosen the skin over the turkey breast and thighs. Cut a hole in the turkey skin between tail and body (to affix legs); cut a hole on each side of the turkey beneath each wing (to affix wings). Rub the entire skin with vegetable oil.
  • Toss apple and onion wedges, garlic cloves, and celery in a large bowl until combined; sprinkle poultry seasoning over the apple mixture and toss again to coat. Stuff the body and neck cavities with the apple mixture. Insert each wing tip into the hole under the wing to secure wings; insert both legs into hole near tail to secure legs.
  • Place turkey onto a rack and set in a roasting pan. Insert cold butter pieces under the loosened skin, distributing the butter as evenly as possible.
  • Roast the turkey in the preheated oven until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 3 1/2 hours. Check for doneness after 3 hours.
  • Remove roasting pan containing turkey from oven and cover with aluminum foil, lightly pressing the foil directly onto the bird. Let the turkey rest for 40 minutes before carving.

Nutrition Facts : Calories 774.2 calories, Carbohydrate 6.1 g, Cholesterol 284.8 mg, Fat 40.3 g, Fiber 1.3 g, Protein 91.3 g, SaturatedFat 14.2 g, Sodium 305.3 mg, Sugar 3.5 g

MARC PEEL'S TRUFFLED TURKEY POTPIE



Marc Peel's Truffled Turkey Potpie image

Provided by Marian Burros

Categories     dinner, main course

Time 3h45m

Yield 4 servings

Number Of Ingredients 18

1 roast turkey carcass
2 medium carrots
3 stalks celery
3 medium onions
2 tablespoons fresh thyme or 2 teaspoons dried thyme
1 tablespoons whole black peppercorns
1 cup dry white wine
1 medium boiling potato
1 tablespoon flour
2 tablespoons vegetable oil
2 bay leaves
1 cup heavy cream
4 ounces unsalted butter
1 ounce fresh black truffles, slivered
4 ounces fresh foie gras, cut in tiny batons
Flaky pastry (see recipe)
1 egg
1 tablespoon water

Steps:

  • Pluck as much turkey meat from carcass as possible and set aside. You need about 2 cups.
  • Thinly slice 1 carrot, 1 stalk celery and 2 onions. Chop up turkey carcass roughly so it will fit into a large pot. Add peppercorns, bay leaves and white wine, and fill the pot with water to just below the top of the turkey bones. (Use as little water as possible.) Simmer for 3 hours, occasionally skimming foam off top. Strain stock, skim off any fat and reduce stock over high heat to about 1 cup.
  • While stock is reducing, peel potato, remaining carrot and onion and roughly dice them, along with remaining celery.
  • Dust turkey meat with flour; saute over high heat in 2 tablespoons vegetable oil until turkey crisps. Add vegetables and saute until vegetables are just barely tender, 8 to 10 minutes.
  • Remove vegetables and turkey; add stock and cream to the pan and bring to boil for 5 minutes, just until it begins to thicken. Return turkey and vegetables to the pan with cream, and simmer a couple of minutes longer. Season with thyme, salt and pepper. Remove and cool.
  • When mixture is cool, fill 4 10-ounce souffle molds with mixture. Top with slivered black truffles and tiny batons of foie gras.
  • Top the souffle molds with flaky pastry, rolled about 1/8-inch thick. Pierce in center with fork to allow steam to escape and seal edges with egg wash made from 1 egg beaten with 1 tablespoon water.
  • Bake at 425 degrees until top is golden brown, about 15 to 20 minutes. Serve hot.

TRUFFLE-SCENTED ROAST TURKEY WITH SHALLOTS AND CHESTNUTS



Truffle-Scented Roast Turkey with Shallots and Chestnuts image

This turkey is roasted in true French fashion with black truffles and shallots. Prepare the truffle butter and rub it over the turkey the day before roasting. A red Burgundy complements the earthy truffle flavor.

Yield Makes 12 servings

Number Of Ingredients 12

2 1-inch-diameter black truffles from jar*
6 tablespoons (3/4 stick) butter, room temperature
1 16-pound turkey, neck reserved
8 large fresh thyme sprigs
4 large fresh parsley sprigs
6 bay leaves
12 large shallots (about 1 1/2 pounds), peeled, cut in half
3 cups (or more) canned low-salt chicken broth
1/2 cup Cognac or brandy
3 tablespoons all purpose flour
3 7.4-ounce jars whole roasted peeled chestnuts*
2 tablespoons chopped fresh parsley

Steps:

  • Coarsely chop 1 1/2 truffles; place in processor. Add butter; process mixture until well blended and truffles are finely chopped, about 1 minute. Season truffle butter with salt and pepper. Thinly slice remaining 1/2 truffle; cover and chill.
  • Rinse turkey inside and out; pat dry with paper towels. Sprinkle main cavity with salt and pepper. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Rub truffle butter, 1 tablespoon at a time, over breast meat under skin. Rub any truffle butter that remains on hands all over outside of turkey. Place turkey on small rack set in large roasting pan. Using kitchen string, tie 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves together. Repeat with remaining 4 thyme sprigs, 2 parsley sprigs, and 3 bay leaves. Place 1 herb bouquet in main cavity of turkey and 1 in neck cavity. Tie legs together loosely to hold shape. Cover turkey with plastic wrap. Chill overnight.
  • Preheat oven to 375°F. Tuck turkey wings under. Place shallots and turkey neck around turkey in pan. Sprinkle turkey, shallots, and neck with salt and pepper. Roast until turkey and shallots are golden brown, about 1 hour 15 minutes. Gently stir shallots. Pour 1 cup broth over turkey. Roast 30 minutes. Pour 1 cup broth over turkey. Cover turkey breast and legs loosely with foil. Roast until instant-read thermometer inserted into thickest part of thigh registers 175°F, basting every 30 minutes with pan drippings and adding 1 cup more broth to pan after 45 minutes, about 1 hour 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees). Using slotted spoon, transfer shallots to bowl. Discard turkey neck.
  • Pour pan juices into 4-cup measuring cup. Spoon off fat from top of pan juices, reserving 6 tablespoons fat. Discard remaining fat. Add enough chicken broth to pan juices to measure 3 cups. Pour Cognac into roasting pan; place over low heat and bring to boil, scraping up any browned bits. Add to pan juices. Melt 2 tablespoons reserved turkey fat in heavy large saucepan over medium-low heat. Add flour and stir 1 minute. Gradually whisk in pan juices. Boil until sauce thickens very slightly, whisking occasionally, about 5 minutes (gravy will be thin). Stir reserved sliced 1/2 truffle into gravy. Season with salt and pepper. Cover to keep warm.
  • Melt 4 tablespoons fat in heavy large skillet over medium-high heat. Add chestnuts and sauté until heated through, about 5 minutes. Add roasted shallots and chopped parsley; sauté until heated through, about 4 minutes. Season with salt and pepper. Surround turkey with chestnut-shallot mixture. Serve with gravy.
  • *Available at specialty foods stores and some supermarkets.

ROAST TURKEY WITH BLACK-TRUFFLE BUTTER AND WHITE-WINE GRAVY



Roast Turkey with Black-Truffle Butter and White-Wine Gravy image

When food editor Shelley Wiseman was asked to develop a recipe for an over-the-top turkey, she began by rubbing truffle butter under its skin. "It's a cheap shot," she admitted, "but it’s damn delicious." We all agreed-it's the best turkey most of us have ever tasted. The butter, an excellent carrier of that unmistakable truffle flavor, moistens the turkey's meat and crisps its skin during a high-heat roast. For this splendid centerpiece, a nuanced French shallot-wine sauce is just the thing.

Provided by Shelley Wiseman

Categories     turkey     Roast     Thanksgiving     Dinner     White Wine     Family Reunion     Christmas Eve     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

1 (12-to 14-pound) turkey at room temperature 1 hour, neck and giblets (excluding liver) reserved for turkey stock
6 ounces black-truffle butter, softened, divided
3 cups water, divided
1/2 cup finely chopped shallots
2 cups dry white wine
4 cups hot classic turkey stock
5 tablespoons all-purpose flour
Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator
1 a 17-by 14-inch flameproof roasting pan with a flat rack
1 a 2-quart measuring cup or a fat separator

Steps:

  • Preheat oven to 450°F with rack in lower third.
  • Rinse turkey inside and out and pat dry. Working from large cavity end, gently run your fingers between skin and meat to loosen skin, being careful not to tear skin. Push two thirds of truffle butter (4 ounces) under skin, including thighs and drumsticks, and massage skin from outside to spread butter evenly. Mix 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string.
  • Put turkey on rack in roasting pan and pour in 2 cups water. Roast, rotating pan 180 degrees after 1 hour of roasting and adding remaining cup water, until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 hours total.
  • Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F). Discard string.
  • Strain pan juices through a fine-mesh sieve into 2-quart measuring cup and skim off fat (or use a fat separator), reserving fat. Straddle roasting pan across 2 burners and cook shallots in 1/4 cup reserved fat over medium heat, stirring, until golden, about 2 minutes. Add wine and boil, stirring and scraping up brown bits, until mixture is reduced to about 1 cup, 5 to 8 minutes.
  • Add enough turkey stock to reserved pan juices to bring total to 4 cups, then add to wine mixture and bring to a boil. Strain through a fine-mesh sieve into a 2-to 3-quarts heavy saucepan, pressing on and then discarding solids, and bring to a boil.
  • Mix flour with remaining 2 ounces truffle butter to make a paste, then add to boiling sauce, whisking until thickened. Simmer, whisking occasionally, 3 to 5 minutes. Season with salt and pepper.
  • Serve turkey with gravy.

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OVEN-BAKED CRISPY TRUFFLED FRIES RECIPE | SIDECHEF
Step 1. Place the oven rack in the lowest position and preheat the oven to 450 degrees F (230 degrees C). Step 2. Place the Russet Potatoes (2) in a bowl, cover tightly with cling wrap, and cook in the Panasonic Microwave Oven for 5 minutes, shaking the bowl halfway through in order to distribute the steam. Step 3.
From sidechef.com


TRUFFLED TURKEY – RACHEL HOPE CLEVES
2013-12-02 Next add to the mix the large truffles which have been left whole, together with salt, spices, pepper, and cayenne, then stuff the turkey. Let the bird sit for a couple days “to obtain a fine flavour of the truffles,” then finally roast it wrapped in bacon and covered with paper. Few recipes direct you to peel truffles today.
From rachelhopecleves.com


5 TEST KITCHEN TIPS FOR CRISPY TURKEY SKIN - WILLIAMS-SONOMA TASTE
2021-11-23 Definitely don’t put the turkey in the oven with ice-cold patches. 4. Go High. A good cheffy move with almost any big skin-on low-and-slow roast is to start it at high heat before dropping its temperature. This creates the contrast between hot and warm you need to get that skin to immediately start browning and crisping.
From blog.williams-sonoma.com


CRISPY BEER ROAST TURKEY - CAFE DELITES
2019-12-18 Instructions. Place the turkey into a large baking dish. Pierce 1-inch slits through the turkey skin into the meat (about ½-inch deep). Pour in the beer; add the crushed garlic, stock powder and salt; turn the turkey skin side down; cover with foil and refrigerate for 4-6 hours or overnight for a deeper flavour.
From cafedelites.com


STUFFED ROASTED TURKEY WITH TRUFFLE BUTTER | GORDON RAMSAY
Served with citrus breadcrumbs and pancetta - the added inclusion of truffle butter really does take it to the next level. From Gordon Ramsay’s The F Word#Go...
From youtube.com


CRISPY SLOW COOKER TURKEY - DINNER, THEN DESSERT
2016-05-17 Mix the flour and butter in a small bowl with a fork, add to the turkey liquids and thicken for an awesome quick gravy. Salt, pepper, garlic and Parmesan rind: 2 tablespoons minced garlic and chopped up Parmesan rind. Don’t waste good cheese for it, …
From dinnerthendessert.com


THE MOST FLAVORFUL ROASTED TURKEY LEGS OR THIGHS
2020-11-14 Preheat the oven to 350℉. Brush the turkey skin with the melted butter, or smear it on if you opted to soften the butter. Place the turkey in a baking dish and roast, uncovered, for 45-50 minutes or until the internal temperature taken in …
From fountainavenuekitchen.com


PROSCIUTTO-WRAPPED TURKEY | RECIPE | FOOD NETWORK RECIPES, …
Nov 11, 2018 - Get Prosciutto-Wrapped Turkey Recipe from Food Network. Nov 11, 2018 - Get Prosciutto-Wrapped Turkey Recipe from Food Network. Nov 11, 2018 - Get Prosciutto-Wrapped Turkey Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


JUICY ROAST TURKEY | RECIPETIN EATS
2018-11-14 Roast turkey 45 minutes. Mix remaining butter with garlic and herbs. Brush turkey generously with butter. Roast turkey for a further 30 minutes or until a) the thermometer that comes with the turkey pops up (America) b) a thermometer inserted between the breast and leg reads 165F/75C. (Notes 9, 10).
From recipetineats.com


CRISPY SLOW COOKER TURKEY BREAST - DINNER, THEN DESSERT
2016-07-05 Put the turkey skin side up and cook on low for 5-6 hours. If you have any issues with the skin crisping, you can brown under a broiler, six inches from the heat, for 1-2 minutes or let it cook with the top slightly opened for the last hour to let any steam escape.
From dinnerthendessert.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


PAN-SEARED STEELHEAD TROUT WITH SPRING PEA SAUCE
2015-03-31 Place in a sauce pan, and do not heat until right before serving. Saute mushrooms and shallots in butter, over medium heat, until tender, about 5-7 minutes. Season with salt and pepper, set aside. Season both sides of fish with salt and pepper. In a large skillet, heat oil over medium high heat. Once hot, sear the fish, skin side down, until ...
From feastingathome.com


ROASTED TURKEY BREAST WITH TRUFFLE BUTTER – THE TINY FAIRY
2020-11-19 Evenly sprinkle from top to bottom in a zig-zag motion poultry seasoning, ground sage and fresh thyme leaves. Place the roasting pan in your preheated oven and roast at 350°F for 25 minutes. Reduce temperature to 325°F, add 1/2 cup of chicken broth and 1/2 cup of white wine and roast for an additional hour.
From thetinyfairy.com


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