Dry-Rubbed Turkey Breast

If you're worried you won't have enough meat for next-day sandwiches (or you simply don't want to bother with a giant turkey), the bone-in breast is your ticket. With no basting or babysitting, it's the path of least resistance to juicy, flavorful meat, impressive enough to earn applause but foolproof enough to supplement a whole bird. The breast goes into the oven at a relatively high temperature to take on some color, then finishes low and slow for extreme juiciness.

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