If you aren't careful, turkey breast can be dry, in which case it won't matter how much gravy you pour on it. Baking the meat slowly, however, locks in the moisture, making it juicy, tender and succulent.Read More
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Have the butcher remove the backbone of the turkey and crack the breast bone so the bird will lie flat. We don't recommend a frozen turkey, but if you've bought one, and you have to do this yourself, cut along both sides of the backbone with kitchen shears, turn the turkey over and, with a sharp knife, whack the breast bone so it cracks. I do not recommend flattening a turkey that weighs more than 14 pounds. Seasoned butter under the skin adds flavour.Read More
This Butterflied Turkey is the easiest, most delicious turkey you could make this holiday season. Butterflying the bird not only produces a juicier result, but it also means less time in the kitchen. To infuse even more flavour into the turkey, you could also try brining it ahead of time.
Craving an interesting twist on turkey? Try this recipe for a spicy-sweet Moroccan-flavoured bird. For ease of cooking and presentation, I have the butcher flatten the turkey by removing its backbone and the breast boneRead More