Turkey selection
Choose a boneless turkey breast with skin on. Bone-in turkey breast can be used as well. However, cooking times may be slightly longer. A whole turkey may need to be purchased and cut depending on the availability of just breast meat at the grocery store. Choose at least a 16-pound whole turkey to yield a 1 ½ to a 2-pound breast.
Seasonings
A blend of salt, pepper, paprika, thyme, and garlic powder is mixed with olive oil to create a paste and rubbed onto both sides of the meat for maximum flavor transfer. If you have time to plan ahead, you can brine the turkey breast beforehand to infuse more flavor and increase the juiciness.
5 Plants that give off a pleasant aroma at night
Unlocking the Secrets to Thriving Pepper Plants: 11 Essential Tips
Probably the best version of this dish I’ve ever created, it’s enjoyable
ONE POT MEXICAN RICE CASSEROLE
Pandoro tart with tiramisu-style cream
This recipe is in my oven right now, and house is already smelling divine!
