Place turkey, breast side up, in roasting pan; loosely tent with foil. Add broth to roasting pan. Roast 3 1/2 hours, basting every 30 minutes with pan juices, or until thermometer registers 160°F.

3 cups fat-free, less-sodium chicken broth or turkey broth or water or more as needed. 8 cloves garlic, peeled, optional. 2 tablespoons Dijon. 1/4 cup olive oil ...

Preheat the oven to 350°. In a small bowl, blend the butter with the soy sauce, 1/4 cup of the minced shallots, 2 tablespoons of the chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Add the chicken broth, herb sprigs and bay leaf; cover and simmer while the turkey roasts, about 2 hours. Strain the broth and keep warm; reserve the neck and giblets, if desired. 2.

Roast, basting over the cheesecloth, for about 3 to 3-½ hours, or until the internal temperature reads at least 165 degrees in the inner-most part of the thigh and wing and the thickest part of ...

Note: Giblets may be omitted from gravy, and canned chicken broth may be substituted for homemade broth. Neck and giblets from 1 turkey. 6 cups water. 1 onion, quartered. 1 carrot, cut in pieces ...

Tender, Savory Comfort for Your Coziest Dinners! Hey there, Jason Griffith here! There are some meals that just wrap you in a ...

Next, we added 1 tablespoon red wine, sherry and white wine to 1/2 cup samples of gravy and simmered them for a few minutes. The flavor of the wine remained too raw, but everyone agreed that the ...

Pre-heat oven to 400 degrees. If your turkey was in a brine, remove from brine at least 5 hours before serving, and rinse well under running cold water. Dry well with towels. Cut the wings off ...