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Combine melted butter, dijon mustard, sugar and parsley and mix well. Slice the Hawaiian rolls in half horizontally and place the bottom half to fit snugly in a 9×13 pan. Layer turkey and provolone evenly over the rolls and place the tops back on. Use a knife to cut between the rolls.

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Proceed to add red wine, chicken stock, thyme, brown sugar, and balsamic vinegar to the pan. Allow the dish to simmer for 10 minutes before thickening with cornstarch. A simple yet elegant way to enjoy turkey cutlets, this recipe is perfect for holiday meals, Sunday dinner, and even regular weeknight cooking.

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Toast 2 slices multigrain or whole-wheat sandwich bread. Spread 1 tablespoon mayonnaise on one side of each slice. Top one slice with 2 slices provolone or Swiss cheese, overlapping them if needed. Top with 3 ounces turkey deli meat and the tomatoes. Lightly season with kosher salt and freshly ground black pepper.

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Place turkey slices in the pan, allowing them to heat through. This will not only warm the turkey, but also impart some moisture to it. Lay the bread on a plate, and stack warm turkey slices on top. Layer on any additional ingredients as desired (i.e., cranberry sauce, stuffing, etc.) and smother with more hot gravy.

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Cover with the top half of the sliced rolls. Melt the butter in a microwave-safe bowl, then stir in the minced onion, Worcestershire sauce, and chopped parsley. Drizzle or brush the buttery topping over the sliders, making sure to coat the tops of each roll. Wrap the pan in aluminum foil and bake for 20 minutes.

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It includes a pre-roasted whole turkey from Willie Bird, weighing 10 to 13 pounds, along with two trays of classic mashed potatoes, two trays of green bean almondine and a pumpkin pie.

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Preheat your oven to 350°F (175°C). In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture generously over the turkey breast.

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Instructions. Preheat oven to 350°F. Lay out 2 slices of turkey overlapping them slightly. Place stuffing mix on one end and roll up tightly. Repeat with remaining turkey. Place seam side down in a 9x13 pan. Pour gravy over top of turkey rolls. Add frozen green beans, salt, pepper and butter to the side of the pan.

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Step 2. Sprinkle the sliced turkey with salt and pepper. Step 3. Heat the olive oil and 1 tablespoon of the butter in a skillet large enough to hold the turkey in one layer, or use two smaller pans. Add the sliced turkey and the garlic, bay leaf and thyme. Cook over medium-high heat for about 5 minutes, turning the pieces until lightly browned.

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Preheat the oven to 300°F. Line a baking sheet with parchment paper. Using a serrated knife, halve the rolls width-wise then slather the cranberry sauce on the bottom portion of the rolls. Top the cranberry sauce with the stuffing, turkey, gravy and cheese. Return the tops to the rolls.

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Directions. First, season each turkey cutlet with salt, onion powder, paprika, and pepper. Heat a large skillet over medium heat and add the grapeseed oil to cover most of the skillet. Carefully place the seasoned turkey cutlets in the hot oil. Cook for about 3 minutes on each side until the internal temperature reaches 160° Fahrenheit.

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On one slice of turkey, spread a small amount of cranberry sauce on the turkey, about 1 teaspoon if you are using it. Step 3. Add about ¼ cup of the stuffing mix at the bottom of the turkey slice, then roll up tightly. Place the roll seam side down in the baking pan. Step 4. Repeat with the remaining slices of turkey. Step 5.

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Let turkey stand at room temperature for 30 minutes. Preheat oven to 325 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread lemon slices into the prepared baking dish. In a small bowl, combine butter, garlic, thyme, sage and rosemary. Dry turkey thoroughly with paper towels.

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Cut the joints connecting the drumsticks and thighs. Slice the thigh meat. Cut off the wings. Carve each entire breast half away from the breast bone and rib cage. Follow as close to the rib cage as possible. Place the whole breast halves on the cutting board. Now we'll walk through how to carve a turkey breast.

Five tips for preparing Thanksgiving turkey Ohio Farm Bureau

California-based Willie Bird ranch offers fully cooked turkeys, shipped chilled through Williams Sonoma. Choose from 3 sizes (7-10 pounds up to 13-16 pounds, depending on how many people you're serving). From mail-order options to local stores like Walmart, Cracker Barrel, Publix and Popeyes, we found the best turkeys for 2023.

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1. Give it a rest. Just like you after you've prepared the entire Thanksgiving meal, your bird needs a quick nap. "Before cutting into the turkey, you must allow the meat to rest," says Cox. "For at least 20 to 40 minutes, depending on the size of the bird. This resting allows for the internal juices of the turkey to redistribute.