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.
Gnocchi gratin, tomato sauce and chorizo
A delicious homemade dessert in just 5 minutes, no cooking required!
Khachapuri Recipe (Georgian Cheese Bread)
So good! The kids love these so much that we often need to not double, but triple this recipe. Yup, not a typo
Breakfast Loaf
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GARLIC BUTTER STEAK AND POTATOES SKILLET
Melt In Your Mouth Chicken Recipe
