Sentences with phrase «before roasting your turkey»

Be sure to have a meat thermometer ready before roasting your turkey.

Not exact matches

Often he slept in dirty cabins, on earthen floors, before the fire; ate roasting ears for bread, drank buttermilk for coffee, or sage tea for Imperial; took with a hearty zest deer or bear meat, or wild turkey, for breakfast, dinner, and supper, if he could get it.»

The last step of brining your turkey is to give him a good rinse before roasting.

Let the turkey (fresh or defrosted) stand at room temperature for at least an hour before roasting.

During holiday meal preparations, the sauce is started before any of the other dishes, being stirred all day while the turkey roasts and the lasagna bakes.

2) Let your turkey come to room temperature before roasting.

Since the dark thigh meat needs longer to cook than the white breast meat, it's helpful to chill the turkey breasts with ice packs before roasting.

After roasting the turkey should rest for at least 15 minutes before carving.

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.

Rub duck fat over the skin of lean game birds, chickens or turkeys before roasting for a burnished, crispy finish.

Remove turkey from refrigerator 1 hour before roasting.

Spatchcocking the turkey before roasting ensures that all parts of the bird will cook evenly at the same rate — and in just 1 1/2 hours.

Spatchcocking your turkey — that is, cutting out the backbone and flattening it out before roasting — is the fastest, easiest route to a guaranteed juicy bird.

For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting.

If you have a lot of whey on your hands, Dashtaki suggests using it as a brine to tenderize chicken or turkey before roasting (Newton does this at Nightingale 9 with the beef in a pho dish).

I don't start this far in advance just because I'm into planning (ok, maybe I am a little) but also because I want to have time to brine my turkey before roasting it.

On the day, take the turkey out of the fridge 1 hr before roasting.

It's good to season your turkey a few hours before roasting.

If you wish, you can flambe turkey before removing from the roasting pan with 2 oz.