DRY BRINE TURKEY
Dry brining is the easiest way to get a moist and flavorful turkey on the table for your Thanksgiving dinner. Plan ahead, you'll need a few days to get the most flavor. I found that salt and pepper was enough for me, but feel free to season with other aromatics before roasting.
Provided by hello angie
Categories Meat and Poultry Recipes Turkey Brine
Time P3DT12h15m
Yield 15
Number Of Ingredients 5
Steps:
- Pat turkey dry with paper towels. Season the inside and outside of turkey with kosher salt, focusing on the breast and thighs. Place turkey, breast-side up, in the roasting pan and cover with plastic wrap. Refrigerate turkey for about 2 days.
- Flip turkey breast-side down, cover with plastic wrap, and refrigerate for about 1 more day.
- Remove plastic wrap and place turkey on a rack over a baking sheet the night before you plan to roast. Allow turkey to air-dry in the refrigerator for at least 8 hours.
- Bring turkey to room temperature, 1 to 2 hours; pat dry with paper towels. Season turkey with black pepper and place onion and celery in the cavity.
- Preheat oven to 425 degrees F (220 degrees C). Place turkey, breast-side down, in a roasting pan.
- Roast in the preheated oven until skin is golden, about 30 minutes. Remove turkey from oven and flip to breast-side up. Reduce oven temperature to 325 degrees F (165 degrees C); continue roasting until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), about 2 hours.
- Transfer turkey to a large platter and loosely tent with aluminum foil; allow turkey to rest about 30 minutes before carving.
Nutrition Facts : Calories 683.7 calories, Carbohydrate 1 g, Cholesterol 267.6 mg, Fat 31.8 g, Fiber 0.3 g, Protein 91.9 g, SaturatedFat 9.3 g, Sodium 1382.8 mg, Sugar 0.5 g
DRY-BRINED TURKEY
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat - just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting.
Provided by Kim Severson
Categories dinner, roasts, main course
Time 3h
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 pounds of bird.
- Wrap bird in a large plastic bag and place in refrigerator. On second night, turn turkey over. A couple of hours before cooking, remove turkey from bag and pat dry. (There is no need to rinse it first.) Place in roasting pan and allow to come to room temperature.
- Heat oven to 450 degrees. Sprinkle half the pepper into main cavity of turkey; add thyme, parsley, half the onions and half the apples. Truss legs with kitchen twine. Put remaining apples and onions in neck opening and tuck neck skin under bird.
- Rub butter under breast skin and onto thigh meat. Sprinkle bird with remaining pepper.
- Roast for 30 minutes. Remove turkey from oven, reduce heat to 350 degrees and cover breast of bird and wing tips with foil. Add 1 1/2 cups white wine (or use water) to bottom of roasting pan and roast bird for another two hours, depending on size; figure 12 minutes a pound for an unstuffed bird. Remove foil in last half-hour so breast browns.
- When turkey has roasted for 2 hours, begin to test for doneness by inserting a meat thermometer (digital is best) into two places in thigh, making sure not to touch bone. It should be at about 160 degrees.
- When roasting is done, tip turkey so interior juices run back into pan. Remove turkey to a separate baking sheet or serving platter, cover with foil and then a damp kitchen towel and allow to rest for at least 30 minutes.
- Pour fat and drippings from pan into a measuring cup. Deglaze pan with 1/2 cup white wine (or use broth) and pour that into same measuring cup. Fat and drippings can then be used to make gravy.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 1 gram, Protein 70 grams, SaturatedFat 9 grams, Sodium 1233 milligrams, Sugar 3 grams, TransFat 0 grams
SLOW-ROASTED TURKEY BREAST WITH GRAVY
This preparation will NOT produce a turkey breast with crispy skin. In fact, I normally remove the skin completely (and discard it) after the turkey has cooked. The meat comes out wonderfully moist and the gravy is out-of-this-world!
Provided by Cooking Ventures
Categories Turkey Breasts
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust your oven rack to the lowest position. Preheat oven to 250°F.
- Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin.
- Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast - making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F - roughly 2 1/2 hours.
- When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F.
- Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
- To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt.
- Serve the turkey breast and gravy with some mashed potatoes.
BRINED ROAST TURKEY BREAST WITH CONFIT LEGS
Provided by Suzanne Goin
Categories turkey Roast Thanksgiving Dinner Rosemary Fall Sage Thyme Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 10 servings (with some leftovers)
Number Of Ingredients 32
Steps:
- For turkey leg and wing confit:
- Place whole legs and wings on a baking sheet. Rub chiles, salt, and pepper all over turkey; transfer to a large resealable plastic bag. Scatter herbs and lemon zest all around turkey in bag. Seal bag and chill overnight.
- Preheat oven to 250°F. Brush off herbs and excess salt from legs and wings.
- Heat duck fat in a heavy 5-quart pot over low heat just until melted and warm. Add legs and wings to pot and submerge.
- Place turkey in oven and cook until legs are tender and a paring knife can be easily inserted into the thickest part of thigh, 3-3 1/2 hours. Let turkey cool in duck fat at room temperature, about 2 hours. Cover and chill overnight. DO AHEAD: Confit can be made 3 days ahead. Keep chilled.
- For brine for breast:
- Coarsely crush allspice berries with a mortar and pestle. Alternatively, place in a resealable plastic freezer bag and crush with a rolling pin or the bottom of a skillet. Transfer to a large pot. Repeat with juniper berries, then fennel seeds. Place spices in pot.
- Add salt, sugar, and 2 cups hot water to pot with spices. Stir until salt and sugar dissolve. Add onion, carrot, fennel, parsley and thyme sprigs, bay leaves, chiles, and cloves. Add 3 quarts very cold water and stir to combine. Place turkey breast in brine. Place a plate on top, if necessary, to keep breast submerged. Cover and chill overnight.
- For roast breast:
- Preheat oven to 450°F. Line a large roasting pan with foil. Set a rack inside pan. Scatter onion, sage, and thyme over rack. Remove turkey breast from brine. Pat dry with paper towels. Place turkey breast on top of herbs on rack.
- Brush breast with melted butter. Season with salt and pepper. Roast turkey for 30 minutes. Reduce oven temperature to 300°F, cover breast loosely with foil, and continue to roast until an instant-read thermometer inserted into the thickest part of breast registers 160°F, 2 1/2-3 hours total. Let breast rest for at least 30 minutes before carving.
- Meanwhile, rewarm confit legs and wings in duck fat over medium heat. Remove legs and wings from fat; transfer to a large nonstick or cast-iron skillet and cook over medium-high heat until skin is nicely browned, about 6 minutes per side. Strain fat from pan and freeze for future use.
- Carve breast; arrange on a platter. Place wings and legs alongside.
DRY-BRINED ROASTED TURKEY
Rub a salt mixture all over the bird and leave it overnight, then rinse, dry and roast for a juicy and flavorful turkey.
Provided by Food Network Kitchen
Time 11h35m
Yield 8-10
Number Of Ingredients 9
Steps:
- The day before, remove the giblets from the turkey cavity and pat dry with paper towels.
- Combine the salt, sugar and pepper in a medium bowl. Sprinkle the mixture inside the turkey cavity and all over the outside skin, using all of it. Put the turkey on a large baking sheet or platter and refrigerate uncovered overnight.
- The next day, adjust a rack in the oven to the lowest position and remove the other racks. Preheat the oven to 325 degrees F. Set a roasting rack in a roasting pan.
- Rinse the turkey very well and pat dry thoroughly. Stuff the cavity with the herbs, bay leaves, garlic and onion. Put the turkey on the roasting rack, breast-side up, and brush with half of the butter. Tent with aluminum foil.
- Roast the turkey for 2 hours, then remove the foil and brush with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 45 minutes more. Let the turkey rest for 20 minutes, then remove and discard the herbs, bay leaves, garlic and onion before carving.
VERY CLASSIC DRY-BRINED ROAST TURKEY
If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
Provided by Chris Morocco
Categories Bon Appétit Thanksgiving turkey Garlic Rosemary Soy Sauce Roast Christmas
Yield 8 servings
Number Of Ingredients 7
Steps:
- Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate. Place turkey on a flat or V-shape roasting rack set inside a large roasting pan. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days.
- Place oven rack in lower third of oven; preheat to 425°F. Rinse turkey and pat dry. Rinse roasting pan and rack if needed. Place turkey, breast side up, on rack in roasting pan and pour 1 cup water into pan. This will prevent drippings from burning. Roast turkey, rotating pan back to front halfway through and adding more water by 1/2-cupfuls as needed to maintain some liquid in the pan, until skin is browned all over, 35-45 minutes.
- Meanwhile, cook rosemary, garlic, butter, and soy sauce in a small saucepan over medium heat until bubbling and fragrant, about 5 minutes; keep warm.
- Reduce oven temperature to 350°F and continue to roast turkey, basting with butter mixture every 10-15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant-read thermometer inserted into the thickest part of breast registers 150°F (temperature will continue to climb as the bird rests), 40-70 minutes longer. Transfer turkey to a cutting board and let rest at least 30 minutes and up to 1 hour before carving.
ROASTED DRY-BRINED TURKEY
A dry-brined turkey is so much easier to prepare than a wet-brined turkey-and the clean-up process is easier, too. For a beautiful, natural garnish, arrange fresh sage and bay leaves, cracked walnuts, and cranberries around the roasted turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 12 to 14
Number Of Ingredients 14
Steps:
- Make the turkey: Combine 2/3 cup salt and crushed bay leaves in a small bowl. Rinse inside and outside of turkey, and pat dry with paper towels. Rub 2 tablespoons salt mixture evenly inside turkey cavity, 2 tablespoons on each leg portion, 1 1/2 teaspoons on each wing, and 2 tablespoons on each breast. Place turkey in a large oven bag and seal tightly, removing any trapped air. Place on a rimmed baking sheet, and refrigerate for 48 hours.
- Remove turkey from bag, and let stand at room temperature for 1 hour. Combine 1 stick butter, the wine, and whole bay leaves in a small saucepan over medium heat. Bring to a simmer, then remove from heat.
- Preheat oven to 425 degrees with rack in lowest position. Rinse inside and outside of turkey, and pat dry with paper towels. Place turkey, breast side up, on a rack in a roasting pan. Tuck wings under turkey. Season cavity with salt and pepper, and loosely fill it with 4 cups stuffing. (To bake remaining stuffing, see Leek-Celery Root Stuffing). Tie legs together with kitchen string. Rub remaining 1/2 stick butter on turkey, and season with salt and pepper. Pour water into roasting pan.
- Place turkey, legs first, into oven. Roast for 30 minutes, then baste with butter-wine mixture. Reduce temperature to 350 degrees, and roast, basting with butter-wine mixture every 30 minutes, for 2 1/2 hours. (Add more water to roasting pan if necessary to prevent pan drippings from burning.) Rotate pan, and roast until skin is golden brown and thickest part of thigh (avoiding bone) and center of stuffing register 165 degrees on an instant-read thermometer 30 to 45 minutes more. (If turkey is done before the stuffing, remove turkey from oven, and spoon stuffing into a buttered baking dish, and continue to roast until golden and center registers 165 degrees.) Transfer turkey to a rimmed baking sheet, reserving pan juices and roasting pan, and let rest for 30 minutes before carving.
- Make the pan gravy: Pour reserved pan juices into a glass measuring cup or a gravy separator, and let stand until fat rises to the surface, about 10 minutes. Pour or spoon off fat.
- Place reserved roasting pan on 2 burners over medium heat. Add wine, and bring to a gentle simmer, scraping browned bits with a wooden spoon. Whisk flour and giblet stock in a large bowl until combined. Add defatted pan juices, whisking to combine, then pour into roasting pan. Simmer, stirring occasionally, until reduced by half and thickened, 10 to 15 minutes.
- Remove pan from heat, and whisk in butter. Strain through a sieve, and discard solids. Stir in parsley. Season with salt and pepper if desired.
- To carve the turkey: Place the turkey in front of you, breast side up, and use your hand to hold it steady. Cut through kitchen string, and discard. Remove drumsticks first by placing a knife against the thigh, cutting alongside body, and slicing through the skin to expose the joint. Apply pressure at the joint with the tip of the knife, then twist the knife, and cut through the joint to release the drumstick. Repeat on the other side. (For a video how-to, see How to Carve Turkey Like a Pro.)
- Use a long-handled spoon to scoop out the stuffing, and transfer it to a serving bowl. Slice the thigh meat from the bone.
- Place the knife horizontally at the bottom curve of the breast, and slice in toward the rib cage along the length of the breast to create a "guide cut." Then make a vertical slice from the top down alongside the rib cage to loosen the breast meat. Cut the breast vertically into 1/4-inch-thick slices, being careful to preserve some skin. Repeat on the other side. Insert the knife tip at wing joint closest to the turkey, and twist to release wing. Repeat on the other side.
DRY-BRINED ROASTED TURKEY
From Fine Cooking November '05. I tried this recipe last Thanksgiving and couldn't have been more pleased. It was gorgeous and tasted as good as it looked.
Provided by sandrasothere
Categories Whole Turkey
Time 20h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- THE NIGHT BEFORE:.
- Remove giblets from the turkey, cut off the tail, if attached,and resserve them for making the turkey broth.
- Rinse the turkey thoroughly.
- Sprinkle the salt all over it, starting on the back side, then the cavity, and finally the breast.
- Put the turkey on a wire rack setover a rimmed pan and refrigerate uncovered overnight.
- ONE HOUR BEFORE ROASTING:.
- Remove the turkey from the refrigerator and let stand at room temperature.
- Fifteen to 20 minutes before roasting, position a rack in the lowest part of the oven and heat the over to 400 degrees.
- Put half of the onions, carrots and celery in the turkey cavity.
- Tie the legs together with kitchen twine.
- Tuckthe wings behind the neck and under the turkey.
- Scatter the remaining onions, carrots and celery in a large flameproof heavy-duty roasting pan fitted with a large V-rack.
- Set the turkey, breast side down,on the V-rack.
- Roast for 30 minutes.
- Pour 1 cup of water into the roasting pan and roast for another 30 minutes.
- Remove the turkey from the oven and close the oven door.
- With two wads of paper towels, carefully turn the turkey over so that it's breast side up.
- Add another 1/2 cup water to the roasting pan.
- Return the turkey to the oven and continue to roast until an instant-read thermometer inserted in the thigh registers 170 degrees, about another 45 minutes for a 10-pounder, or another hour for a 12-pounder.
- Keep a close eye on the vegetables and pan drippings throughout the cooking process. They should be kept dry enough to brown and produce rich drippings, but moist enough to keep from burning, so add water as needed throughout.
- Transfer the turkey to a carving board, tent with foil, and let rest for at least 45 minutes and up to 1 hour before carving and serving.
Nutrition Facts : Calories 683.2, Fat 33.4, SaturatedFat 9.4, Cholesterol 282.2, Sodium 3825.8, Carbohydrate 4.5, Fiber 1, Sugar 2, Protein 85.2
DRY-BRINED TURKEY BREAST WITH GRAVY
After trying this dry-brining method, you'll never prepare turkey breast any other way. The secret to the method is skipping the liquid in favor of seasonings and salt, which make this centerpiece dish incredibly tender, juicy and flavorful. Making gravy in the same skillet where you sear the turkey breast guarantees an equally delicious final touch!
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h45m
Yield 4
Number Of Ingredients 11
Steps:
- Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. Place turkey breast, skin side up, on rack in pan.
- In small bowl, mix thyme, garlic, salt and pepper. Rub turkey breast all over with salt mixture. Cover with plastic wrap; refrigerate 2 hours. Remove plastic wrap; refrigerate uncovered at least 1 hour longer but no longer than 12 hours.
- Heat oven to 350°F. In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Cook turkey breast skin side down 1 to 3 minutes or until browned; turn and cook 30 to 60 seconds longer or until browned. Remove from heat. Reserve skillet and drippings.
- Place turkey skin side up on rack in pan. Roast uncovered 55 minutes to 1 hour 20 minutes or until thermometer inserted in thickest part of breast reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving.
- Meanwhile, add remaining 2 tablespoons butter to drippings in skillet; melt over medium-high heat. Add onions, carrot and celery; cook 6 to 8 minutes or until softened. Stir in flour; cook 1 to 2 minutes longer or until thickened. Stir in broth; heat to boiling, stirring frequently. Boil and stir 2 to 4 minutes or until thickened. Strain; season with salt and pepper to taste; serve with turkey.
Nutrition Facts : Calories 340, Carbohydrate 8 g, Cholesterol 145 mg, Fat 2 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 0 g, TransFat 1/2 g
More about "dry brined turkey breast with slow roasted legs recipes"
DRY BRINE TURKEY BREAST - TWO PURPLE FIGS
From twopurplefigs.com
Ratings 74Calories 47 per servingCategory Holiday, Holidays, Main Course, Main Dish
- Prepare the brine and sprinkle it over the turkey and under the turkey breast skin over the flesh.
BRINED AND ROASTED TURKEY LEGS - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4.3/5 (33)Total Time 4 hrs 55 minsCategory TurkeyCalories 209 per serving
- In a large pot over high heat, bring water, salt, brown sugar, seasoning blend, and bay leaf to a boil. Stir to make sure the salt and sugar has completely dissolved, then remove from the heat source and let cool.
- Fill a large container with ice. Pour in the brine and swish it around until it is chilly. Submerge the turkey drumsticks in the brine and refrigerate overnight, or at least a minimum of 4 hours.
- In a small bowl, combine the chili powder, steak seasoning blend, paprika, and onion salt for the dry rub.
DRY-BRINED TURKEY WITH ROASTED ONIONS - SMITTEN KITCHEN
From smittenkitchen.com
DRY BRINE TURKEY (FOOLPROOF METHOD!) | VALERIE'S KITCHEN
From fromvalerieskitchen.com
HOW TO DRY BRINE AND ROAST A TURKEY PERFECTLY - CHEF DENNIS
From askchefdennis.com
SIMPLE SUCCULENT DRY BRINED ROAST TURKEY - DON'T …
From dontsweattherecipe.com
DRY-RUBBED TURKEY BREAST RECIPE | BON APPéTIT
From bonappetit.com
OVEN ROASTED TURKEY BREAST WITH SALT BRINE AND SAGE
From feastandfarm.com
BRINED ROASTED TURKEY BREAST RECIPE - EASY PEASY …
From theseamanmom.com
HOW TO DRY BRINE A TURKEY | ALLRECIPES
From allrecipes.com
DRY-CURED TURKEY RECIPE -- YANKEE MAGAZINE - NEW …
From newengland.com
JUICY ROAST TURKEY | RECIPETIN EATS
From recipetineats.com
BRINED ROASTED TURKEY RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
DRY BRINED-HERB ROASTED TURKEY RECIPE | MYRECIPES
From myrecipes.com
GARLIC BROWN SUGAR DRY BRINE TURKEY - THE RECIPE REBEL
From thereciperebel.com
DRY BRINED TURKEY BREAST - SUPER SAFEWAY
From supersafeway.com
DRY-BRINED ROAST TURKEY | WILLIAMS SONOMA
DRY BRINED ROASTED TURKEY BREAST - THERESCIPES.INFO
From therecipes.info
BRINING A BONELESS TURKEY BREAST - THERESCIPES.INFO
From therecipes.info
TURKEY BRINE RECIPE FOR GRILLING - THERESCIPES.INFO
From therecipes.info
ROASTED TURKEY (DRY-BRINED) — COOKS WITHOUT BORDERS
From cookswithoutborders.com
BRINING TURKEY THIGHS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HIMALAYAN SALT BRINE FOR TURKEY - THERESCIPES.INFO
From therecipes.info
HERB AND SALT-RUBBED DRY BRINE TURKEY - SKINNYTASTE
From skinnytaste.com
BRINED AND ROASTED TURKEY BREAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
BRINING AND SLOW ROASTING FOR A WONDERFULLY JUICY TURKEY RECIPE
From thecountrybasket.com
DRY BRINE TURKEY - EASY PEASY MEALS - EAZY PEAZY MEALS
From eazypeazymealz.com
DRY BRINED TURKEY LEGS - THERESCIPES.INFO
From therecipes.info
HERB AND SALT-RUBBED DRY BRINE TURKEY - GRAB JUICE
From grabjuice.com
DRY BRINE TURKEY BREAST RECIPES - RECIPESCHOICE
From recipeschoice.com
TOP 46 ROASTED TURKEY PARTS RECIPES
From mcswe.tibet.org
TURKEY TWO WAYS (ROASTED BREAST AND LEGS CONFIT)
From greatist.com
DRY-BRINED ROASTED TURKEY RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
DRY BRINED TURKEY - DINNER AT THE ZOO
From dinneratthezoo.com
TOP 46 COOKING THE PERFECT TURKEY BREAST-RECIPES
From mcswe.tibet.org
DRY BRINED AND ROASTED TURKEY RECIPE - RECIPES.NET
From recipes.net
DRY-BRINED ROASTED TURKEY - THE KITCHEN IS MY PLAYGROUND
From thekitchenismyplayground.com
DRY-BRINED TURKEY BREAST WITH SLOW-ROASTED LEGS RECIPE | EAT YOUR …
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love