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Place bag in a roasting pan; add turkey to bag, breast side up. Cut six 1/2-in. slits in top of bag; close bag with tie provided. Bake at 350ยฐ for 2-1/4 to 2-3/4 hours or until a thermometer reads 180ยฐ. Remove turkey to a serving platter and keep warm. Let stand for 15 minutes before carving.
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Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F. Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage.
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Preheat oven to 180โ (350โ) if using a conventional oven. If you're using force fan convection oven, preheat it to 160โ (320โ). Set the rack at the lowest position of your oven. Mix the thyme and rosemary leaves with the butter and add garlic powder and salt. Use your fingers and carefully separate the skin from the breast.
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Gravy: Strain slow cooker juices into a bowl. Press juices out of onion and garlic. If you've got less than 2.5-3 cups (675-750ml) of liquid, top up with store bought broth/stock. When liquid settles, spoon off about 1/4 cup fat/butter from surface. Place in saucepan set over medium heat.
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Zest and juice the oranges. In the bowl of a small food processor, combine the garlic, thyme leaves, kosher salt, dark brown sugar, black pepper and orange zest. Pulse until coarse paste forms. Add the butter and blend well. Rub turkey. Loosen the skin of the turkey with your fingers. Smear the butter under the skin.
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Transfer the liquid to a clean 5-gallon bucket. Add enough ice to total 3 gallons of liquid and mix until incorporated. For the turkey: Add the turkey to the bucket with the brining liquid and.
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Let turkey stand at room temperature for 30 minutes. Preheat oven to 325 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread lemon slices into the prepared baking dish. In a small bowl, combine butter, garlic, thyme, sage and rosemary. Dry turkey thoroughly with paper towels.
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Step 2. To spatchcock the turkey, place one 12-14-lb. turkey, neck and giblets removed, patted dry, breast side down, on a cutting board. Using sharp kitchen shears, cut along both sides of the.
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Preheat the oven to 350 degrees F. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
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Pat the turkey cutlets dry with paper towels. 1 pound turkey cutlets. Season the tops of the cutlets with half of the salt, pepper, rosemary, and thyme. salt, pepper, 1 1/2 teaspoons dried rosemary, 1 1/2 teaspoons dried thyme. Heat the olive oil in a large skillet (with a lid) over medium heat. Once the oil is hot, place the turkey cutlets.
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Mix the butter, thyme leaves, lemon juice, lemon zest, crushed garlic, and salt to taste. This can be made ahead of time, but bring it to room temperature to soften it before using. Remove the giblets from the turkey, and pat it dry (inside and out). Pre-heat the oven to 325 F. Rub the butter inside turkey cavities.
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Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile.
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Preheat the oven to 350F. Loosen the skin over the breast of the turkey by slipping your fingers between the flesh and skin at the neck end, leaving the skin attached at the cavity end. Spread two.
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Preheat oven and make herb butter: Preheat oven to 350ยฐF with rack in the lowest position. Make herb butter: In a small bowl, mix together 4 tablespoons butter with chopped herbs; season generously with salt and pepper. Kelsey Hansen.
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In a large nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender, about 3 minutes. Add rice and thyme; cook and stir 2 minutes. Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed.
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Spread herb butter all over. Loosen the skin of the turkey on top of the breasts by gently sliding your fingers underneath. Add about 1/3 of the herb compound butter and spread it evenly underneath the skin. Spread the remainder of the herb butter all around the outside of the turkey. Don't truss the legs!