Sentences with phrase «roast turkey until»

Roast turkey until thermometer inserted into thickest part of thigh registers 165 °F to 170 °F, about 3 hours.

Reduce oven temperature to 325 ° and roast turkey until an instant - read thermometer inserted into the thickest part of breast registers 100 ° — 110 °.

Roast the turkey until a thermometer inserted in the deepest part of the thigh (be sure not to hit the bone) registers 170 degrees F, basting every 30 minutes with the pan drippings, about 1 hour total.

Roast turkey until thermometer inserted into fleshy part of thigh (do not touch the bone) registers 170 °F, 2 to 2 1/2 hours.

Roast turkey until it is golden brown and crispy and has an internal temperature of 165f, about one and a half to two hours, depending on size and whether or not you butterflied it.

Not exact matches

They got the turkey, cranberry sauce, roasted veggies, etc, down, but never the stuffing I didn't even know what it was until l started reading blogs!

I don't have all the leftover turkey I would like this year, so I will file this away until next year OR until I break down and roast my own turkey this winter.

Baking a whole turkey in a convection oven involves placing it on a roasting rack within a roasting pan, inserting a meat thermometer, loosely covering the bird with foil and baking it for about 2 hours until the thermometer reaches 180 degrees.

Place turkey back in oven and roast for another hour or until the meat at the thigh registers 165F.

While turkey is roasting, add beer, molasses, coconut oil, and Yellowbird Habanero Sauce to a sauce pan over medium heat and stir until fully combined.

Turn the heat on high until it boils then turn it down to low and simmer while the turkey roasts, it should take about an hour to fully get the flavor going and cook down to 1 -1 1/2 quarts of stock.

Reduce the oven temperature to 375 degrees F and continue roasting for 1 to 1-1/2 hours until an instant - read thermometer inserted in the thickest part of the breast is 165 degrees F. Let the turkey rest for 20 minutes before carving.

Roast for 20 minutes and then reduce the oven temperature to 375 degrees F. Continue roasting for 15 - 20 minutes until the internal temperature of the thickest part of the breast is 165 degrees F. Rest for 20 minutes before cutting the turkey into thin slices.

Roast the turkey breast until its temperature registers between 140 ° and 150 °, 1 hour to 1 hour and 15 minutes.

Reduce the heat to 350 ° and finish roasting until the turkey is a deep golden brown and crisp or until an instant - read thermometer inserted into the thickest part of the thigh reads 165 °, another 40 to 50 minutes.

Roast the turkey for 30 minutes then reduce the temperature to 350 degrees F and continue cooking until an instant - read thermometer inserted into the thickest part of the thigh reads 180 degrees F (82 degrees C), about 1 hour.

Roast turkey for about 1 1/2 hours, depending on the size of the bird, until an instant - read thermometer registers between 160 ° to 165 °F when inserted into the thickest part of the thigh.

In a sauce pan, heat browned ground turkey, roasted tomatoes, enchilada sauce, and cottage cheese until the cottage cheese gets melty.

Lower the temperature to 350ºF and continue to roast until the internal temperature of the turkey reaches 165ºF, about 2 — 2 1/2 hours.

Roast about 1 hour, until the turkey reaches 165ºF on a meat thermometer.

Roast the turkey, basting with butter every 30 minutes, until golden brown and an instant - read thermometer reads 155º when inserted into the thigh, 2 hours and 15 minutes, to 2 hours and 30 minutes.

Roast until back side of turkey is golden brown, 50 — 60 minutes.

Roast the turkey in the oven, about 15 minutes per pound, or until the juices run clear when pierced at the thickest part of the thigh.

Reduce oven temperature to 300 ° and continue to roast turkey, rotating 180 ° halfway through, until an instant - read thermometer inserted into the thickest part of breast registers 150 ° (temperature will rise as the bird rests), 1 1/2 — 2 hours.

Roast turkey on baking sheet until skin is golden and starting to crisp, 40 — 45 minutes.

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.

Roast the turkey for about 2 to 3 hours or until an instant - read thermometer inserted into the thickest part of the thigh reads 165 degrees F. Start checking for doneness at 1 hour and 45 minutes.

Reduce the oven heat to 325º and continue to roast the turkey for 2 1/2 hours, basting it every 20 minutes, until an instant - read thermometer reads 165º when inserted into the thickest part of the thigh of the turkey, away from the bone.

Cover and roast the turkey for 2 1/2 hours until no longer pink at the bone and the juices run clear.

Roast the sweet potatoes with the turkey for about 25 to 30 minutes, or until desired softness.

Brown in a roasting pan for 15 minutes at 425 — 450 F; reduce heat to 350 F and continue to cook, uncovered for 1 hour or until turkey is JUST cooked.

Roast on the bottom rack, tented with foil, shiny side in, at medium heat 350 F, until the turkey meat is perfectly cooked.