Hi, Gail, It isn't difficult really. Start at the opening in the front of the bird; you will begin to separate the skin from the breast meat; this is where the butter or bacon is needed. If you work carefully, you won't tear the skin; it comes away fairly easily. Good luck! Alice _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Turkey, separating skin from meat.
ajackson212--- via Cookinginthedark Fri, 14 Nov 2014 13:45:34 -0800
