Slice turkey breast down the middle and lay it flat. Sprinkle oregano, cumin, salt, and pepper on the inside of turkey. Arrange a single layer of spinach leaves on one turkey half, then top with a layer of feta. Repeat layering with spinach and feta. Fold other turkey half over the la...
Not optional:Place the turkey in the pan, breast side up, legsnottrussed or tied or bound together in any way. Let them fly free. The turkey will takesomuch longer to cook if the legs are bound. Note that sometimes the turkey will come with the legs tucked into a strap of skin near...
However, if you want to stuff your turkey with this stuffing, go ahead!This recipe makes more stuffing than a regular-sized turkey can hold, in which case you can cook some of the stuffing inside the turkey and cook the rest on the stovetop. ...
Cut 8 or so pats of butter about ¼” thick and shove them between the skin and meat of the breast and thighs. Stuff the cavity and crop: Asian wooden skewers or long metal needles are helpful to secure the flaps. Do...
Put the turkey on a rack in a shallow roasting pan with the breast side up. (The wings should be down.) Using a roasting pan with a rack that has handles will make your life much easier when it comes to taking the turkey out of the pan when it is done. Fill the inside of the ...
Dense bread stuffing reduces airflow inside the bird and slows the cooking time. Dark meat cooks slower than white breast meat, and stuffing the bird compounds the issue. Unstuffed birds cook more evenly, and faster. It also reduces the chances of salmonella infiltrating your stuffing if it ...
Remove from oven; cut open parchment with scissors. Increase oven temperature to 425°F. While holding drumsticks, slide parchment out from under turkey and discard. Return turkey to oven. Continue to roast turkey until golden brown and a thermometer inserted in breast reads 165 degrees, about ...
Roast the turkey.Place the turkey in the oven and immediately turn the temperature down to 350ºF. Roast the turkey for about 13 minutes per pound (or 15 minutes with stuffing inside). Baste the turkey.Every 45 minutes, brush the turkey all over with the rest of the herb...
When you take the turkey out, let it sit for about 15 minutes before carving. You can remove the stuffing from both cavities during this time. Then carve the breast meat and return the turkey to the oven if the dark meat isn’t done yet. ...
the wing and the thickest part of the breast. If you check and the turkey hasn’t reached the proper internal temperature, continue cooking it. Don’t remove the stuffing at this point because you think it might speed up cooking. It’s already been contaminated with the turkey’s bacteria...