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 02:18 PM.
Don't go for the soft tofu! I find the firm is the best one. It has the least amount of bean curd flavor and absorbes the flavors of just about anything you pair with it. If you want to eat tofu, the firm is the best one to get.