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!
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Servings: 8 Serving size: 4 ounces Preparation time: 30 minutes Roasting time: About 4 1/2 hours
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. Ass 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,
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Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming 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: