Roast turkey tenderloin makes a juicy and tender main dish. Perfect for when you have a small group for the holidays, but ...

This aromatic turkey breast is roasted on the stovetop with fall vegetables and herbs for a moist, saucy main dish that is excellent for small dinner parties and holiday meals.

1. Have on hand a large roasting pan and a large rimmed baking sheet (or two sheets). 2. Pat the turkey parts with paper towels so the skin is dry.

To roast in the over, place the turkey log on a wire rack over a sheet tray and roast for 30 minutes at 400°F. Reduce the heat to 350°F and cook until a meat thermometer inserted into the ...

Boneless Roasts. For smaller groups that love that roasted turkey taste, try a boneless roast. It's easier than ever with these directions: Preheat oven to 325° F.. Remove outer plastic netting ...

Place the stuffed turkey on a rack in a roasting pan, and roast for about 3 hours, until the internal temperature reaches 170 degrees. Baste with pan juices every 30 minutes. (Cover the skin with ...

Cook a 10- to 14-pound turkey at 350 degrees for 1½ to 2 hours to achieve moist cooked meat. Becky tested the recipe on a bird as large as 24 pounds and found that it took 2½ hours to roast.

For smaller gatherings, Jessie recommends scaling your amount of turkey to 2 pounds per person to guarantee extra turkey for leftovers (more on that later). “For four to six people, 11 to 13 ...

Molly Bolton. Step 2: Repeat the cut . Place the thick part of the roast on the cutting board. Slice horizontally through this thick section toward its outer edge, unfolding as you slice.

After 30 minutes, turn the breast skin-side up, tucking the clementine pieces under the meat if they are looking nicely browned. Roast for another 25–30 minutes, or until the meat is cooked through.