![]() Roasting a turkey may seem intimidating, but when you get down to doing it, you'll find it's pretty straight forward. From time to time, I've tried a new turkey recipe, but this year I'm sticking to the best and easiest one I've found. You won't be sorry you've given this one a try, and just think of all the wonderful leftovers you'll have! Servings: 8 Serving size: 4 ounces Preparation time: 30 minutes Roasting time: About 4 1/2 hours See below for more Thanksgiving recipes. Equipment, etc.: Roasting pan or pan with adjustable rack (see below), meat thermometer, aluminum foil
* To make broth for gravy, place neck and giblets in a pan and cover with water. Add a few peppercorns and bay leaves. Bring to boil, then reduce to simmer and cook for about 30 minutes.
STOP! Don't throw out the turkey carcass. Refrigerate or freeze it until you have time to make delicious, nutritious turkey stock. Recipe coming tomorrow. I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
1 Comment
Bill Kring
11/12/2016 12:43:39 pm
It's so good. I'm looking forward to the next time we enjoy it.
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AuthorLinda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: Archives
November 2022
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