Sentences with phrase «skin over the turkey»

Called the snood, the flap of skin over the turkey's beak can turn different shades of red depending on the turkey's mood.

Not exact matches

If the skin of your turkey starts to burn, tent a piece of aluminum foil over the part that is burning.

To get crispy, deeply browned skin you need to cook your turkey over a high heat so the fat renders and gets crispy.

Use your fingers to rub the herb oil all over the turkey breast (underneath the skin).

Next, rub the entire surface of the turkey breast with the spice mix, under and over the skin.

Return the turkey to the oven skin side down, baste well with the cooking juices, pouring them into the now - available cavity as well as over the skin.

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

Put a pat atop a steak, smear it on thick toasts with a pinch of sea salt or make your holiday turkey a little more interesting this year by rubbing the butter both over and under the skin.

Place the skin back neatly over the turkey, tuck the legs back into position and place turkey, breast side up, into a roasting pan that is lined with foil and add water.

Rub the skin of the turkey all over with any remaining flavored butter and season on all sides with salt and pepper.

Rub zest mixture all over turkey, under skin, and inside cavity.

If you're eager for your turkey to have a luscious, crisp skin, you'll love this glaze, which takes it to a whole new level — maple syrup caramelizes on the surface, creating an almost glasslike, slightly sticky coating all over.

If desired, carefully move turkey over direct heat and turn skin side down.

Place turkey, skin side up, over indirect heat, breast halves facing each other, with legs closest to direct heat.

Well, it starts with the butter mixture, packed full of fresh sage, thyme and parsley, that is smeared under the skin and over the surface of the turkey.

Rub onion soup mix all over outside of the turkey and under the skin.

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.

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.

Rub the remaining butter over the skin of the turkey and season with a little more salt and pepper.

A 4 - ounce serving of skinned baked turkey breast provides about 34 grams of protein and over two - thirds of the Daily Value (DV).

Then pour hot water over the skin of the turkey.