Also, will it require the ice water bath once I get it back up to 135 degrees, before putting it in the hot oven to finish the glaze?
Finally, what your thoughts on whether it should rest before slicing, and if so, for how long? I'm roasting a rather small turkey breast.
Here is the link to the recipe: https://food52.com/recipes...
Thank you so much.
I'm posting this a third time because my earlier posts were not answered, and have slipped down several pages into ignominy.
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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