cammilla62| 11/28/2013
这卫理公会教徒d is amazing! I spent some extra bucks on a free range fresh turkey (12 lbs) and followed directions exactly. Other than the color of the turkey being almost purple looking, it felt a little like rawhide. It actually worried me some, as I didn't want to ruin the whole meal. I should not have worried. Except for the surprise when I inserted the thermometer in the thigh to check the temp (juice spurted out like I'd punctured an artery) the turkey was just beautiful. But the taste was still unknown. When the bird was carved, with the juice again going everywhere, we all decided that that meant it was a juicy bird. The taste was just incredible...and very, very juicy. The skin was outstanding and crispy. I am a complete convert. It was the easiest turkey I've ever made. This method will be used from now on. Thanks, Fine Cooking for a keeper recipe and method.
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