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.
HOW TO REMOVE SET-IN GREASE STAINS FROM LAUNDRY
Discover the Magic of Egg Roll in a Bowl: A Low-Carb Take on a Classic!
Cajun fried shrimp
My Wife Gave Birth to a Baby with Black Skin – When I Found Out Why, I Stayed with Her Forever
Adding only water to boil rice is a common mistake: Give me a moment, and I’ll tell you the restaurant industry’s biggest taste secret
PAULA DEEN’S 5-MINUTES FUDGE