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Join Date: Jun 2012
11-24-2012, 02:15 PM
I think so the BACON keeps the bird moist and flavours her. .
Id think minced veg and bACON! under the skin.. bundles of Rosemary Sage in the Bird.. pan juices make stuffing o n the side is called dressing with herb butter BACON! veggies under skin and skin
painted with reduced Madeira Chery/port it gets a mahogany skin tone the meats moist
you can always Turkey De Vin.. same as French rooster dish.. and get a fat separator measuring cup .. keep trimmings off veggie for a veg stock broth. .some arrowroot to thicken gravy i think coriander and fennel..
or go Moroccan and Tandoor and take the India Curry and really exotic with a clean feather fan or jello mold turkey in cake mix for the head ..or peacock feather centerpiece
Beware of Cloaked Romulans Bering Gifts
Last edited by senshibat01; 11-24-2012 at