consider pulling out your air fryer, especially if you're hosting a smaller Thanksgiving this year. By using an air fryer, you can have a well-seasoned, golden-brown turkey breast on the table in less than an hour.
Pour a ¼ cup of butter inside the cavity. Fill up the cavity of the turkey with the prepared stuffing. Tie up the legs with twine to keep the stuffing inside the bag. Alternatively, you can Lace or pin openings securely. With the breast side facing up, place the turkey inside the ...
Do the same with the wings. Carefully line your knife up with the bony ridge nestled between the turkey breasts and slice along the rib cage until you have a whole, boneless breast. Do the same with the other side. Put the wings and rib cage aside. ...
or to avoid overcooking. If you don't own an instant-read meat thermometer, ask for one for your next birthday, and use the sharp knife test in the meantime. With this method, cut into the meat between the breast and the thigh. If the juices that run out are ...
In fact, it's actually best to cook the stuffing separately from the turkey and fill the bird's cavity with aromatics (onions, garlic, herbs, etc.) instead. If you must have stuffing soaked in the turkey's juices, just pop it in the cavity when you take the bird out of the oven,...