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.
My husband tried it and immediately ran over to get the recipe from me.
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Baked spaghetti and meatballs
This classic dish is a staple at all my family gatherings
Bourbon Chicken
Salt in the mop, just a tablespoon is enough, my grandmother always did that! And what results!
These are incredible! My friend asked for the recipe and didn’t believe them when I said they were no bake
MOUNDS CAKE
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