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.
Advertisement:
Thanks for your SHARES!
The trick to revive a dried orchid whose flowers have faded
Soft Milk Bread Loaf
The Surprising Benefits of Sleeping with Onions in Your Socks
ABC Fires Debate Moderators David Muir and Linsey Davis: “They Are a Disgrace to Their Profession”
1There Is Major Controversy After Ms. Alabama Is Crowned
Sugar-Free Ice Cream
