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Posted on 11/26/20 at 9:02 am to WWII Collector
Many have already posted that you are late !
For those using the oven, you may want to try this:
* Layer the bottom of your baking pan with the French trinity ( carrots instead of bell pepper:.
* Place the turkey on the vegetables
* I baste the turkey with melted butter & a little cayenne added
* The drippings really flavor the vegetables for an additional side
I purée some of the cooked vegetables & use in the gravy.
For those using the oven, you may want to try this:
* Layer the bottom of your baking pan with the French trinity ( carrots instead of bell pepper:.
* Place the turkey on the vegetables
* I baste the turkey with melted butter & a little cayenne added
* The drippings really flavor the vegetables for an additional side
I purée some of the cooked vegetables & use in the gravy.
Posted on 11/26/20 at 5:43 pm to tigernnola
I used to brine, but MIL didn't like that everyone else liked it. I used to make a rub with olive oil, rosemary and apple mint out of the garden.
Posted on 11/26/20 at 5:52 pm to WWII Collector
We order a smoked turkey these days from a BBQ place. Pop it in the oven for two hours at 300 and it is ready to go - they cook it perfectly, and unless I get drunk and forget to take it out after 2 hours it is still juicy and not overdone.
Much better this way for me and then I focus on some quality sides and drinking.
Much better this way for me and then I focus on some quality sides and drinking.
This post was edited on 11/26/20 at 5:53 pm
Posted on 11/27/20 at 8:31 am to The Third Leg
quote:
Never leave poultry out to warm up at room temp.
Not quite room temp, but enough to take the excessive chill off.
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