I stuff the bird with oranges removed from their skin. Then I either remove the skin on top of the bird and cover it with slices of bacon or a mixture of creamed butter, pepper, salt, and crushed garlic. I place this in a turkey roaster or pan and cover and cook it at 250°f for 45 minutes per pound, a "low and slow" method that gets a very tender turkey. You also want to have a meat thermometer handy, so you can check the internal temperature -- insert the meat thermometer into a breast and check the temperature, and when it's 160°f inside then it's done. I've used talking meat thermometers for this and it's worked fine. The meat will fall off the bones this way.
> -----Original Message----- > From: trinh martin via Cookinginthedark > [mailto:[email protected]] > Sent: Tuesday, November 24, 2015 8:43 AM > To: [email protected] > Subject: [CnD] cooking turkey? > > hi friends > does anyone have a good recipe or have a certian method they use for > cooking their turkey? thanks > > -- > In all we do, we do for God and in all He does, He does for us! > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
