But the resting period will
yield juicier meat.
Not exact matches
I realize that most recipes will tell you to roast turkey legs for an hour and a half at 350 degrees F, but as always when roasting poultry, I find that roasting turkey legs for a short time at a very high temperature
yields the best results — crisp, well - browned skin and
juicy, succulent
meat.
This two - ingredient chicken relies on nothing but kosher salt — lots of it — to
yield crisp skin and
juicy meat.
We like ours with 80 percent
meat and 20 percent fat, which
yields a
juicy burger that won't cause flare - ups on the grill when excess grease hits the coals.
If you're able to let go of your cravings for
juicy steaks and pepperoni pizza, becoming a vegetarian can
yield some interesting benefits (both health-wise and financially) when you're not spending big bucks on
meat at the grocery store each week.