If you're not having a huge crowd over for Thanksgiving, you might want to roast a turkey breast instead of the whole bird.
Oxmoor House JANUARY 2005
1. Preheat oven to 325°.
2. Trim fat from turkey. Rinse turkey under cold water, and pat dry.
3. Place turkey, skin side up, on a broiler pan coated with cooking spray. Brush turkey lightly with oil. Insert a meat thermometer into meaty part of breast, making sure not to touch bone. Bake at 325° for 2 to 2 1/4 hours or until thermometer registers 170°. Let turkey stand 15 minutes before slicing.
4. Place turkey on a platter, and garnish with fresh herbs, if desired. Remove and discard skin before eating, if desired (analysis does not include skin).
carbo rating: 0
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