![]() The rice used for creating this recipe was Lundberg Wild Blend. NOTE: If you like extra spice in your dish, use “Fire Roasted Tomatoes” as a substitute for diced tomatoes. I made this yesterday, and it was yummy!ġ cup wild rice blend, uncooked (wild rice, long and short grain brown rice)Ģ (thawed) chicken breasts fillets, skinless, cut into 2” piecesġ cup chicken broth, fat free, low sodiumġ (14.5 ounce) can diced tomatoes with liquid I haven't and it comes out great! I also have not stuffed the bird while using this recipe so I do not know what the results will be.** **Feel free to add any herbs or seasonings to this recipe. You can then use the drippings in the pan for gravy or check here for a delicious Make-Ahead Turkey Gravy is awesome and creates a stress-free Thanksgiving! After turkey is done, remove from oven and let rest in bag 15 minutes (this allows the juices to redistribute throughout the bird and it won't dry out when you cut it). This differs from the plastic oven bags because those actually steam the bird while the paper bag roasts it. The butter makes the skin crisp and keeps the bird moist while cooking. This method will produce a juicy golden brown roasted turkey. ![]() 165F is the minimum internal temperature that all poultry should be cooked to. A lot of turkeys with the pop-up timer overcook the bird. Check thickest part of bird with thermometer, should read 165F to be done. Do not let the bag touch the heating element in the oven. Cook in oven for 11-14 minutes per pound (roughly 3 hours). ![]() Place bird inside bag (breast side up) and staple bag shut. Rinse off bird and take giblets out of cavity (Toss or use for later). Coat entire inside of bag with melted butter using a pastry brush. Large clean brown paper bag (preferably one without ink or handles) This will be my first time to make a turkey. My friend, Julie, has convinced me to try this recipe.
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