keneunice wrote:that really does sound good. let us know how it turns out. Have you used this recipe before?
Laredo wrote:Joanne,
I stole, from Emeril back in '96 or '97 (and wtf is foodtv thinking, eighty-sixing Emeril Live?) a technique for cooking turkey that is little short of paradisaical.
Get turkey pan-ready then quarter a couple big sweet onions, a couple of lemons and a couple of oranges (don't peel the citrus fruit). Stuff the quartered onions and fruit into the cavity of the bird. Under the skin of the breast and thighs apply a mix of butter, with sage leaves, thyme leaves, fresh rosemary and a little minced roast garlic. Lay three or four strips of bacon over the turkey breast and roast. Remove bacon about 45 minutes before roasting is complete to facilitate browning.
Self-basting. Yummy. Golden. The herbs under the skin make a really beautiful visual addition. The onion/citrus in the cavity flavors and moistens (as does the bacon!).
Miriam C. wrote::lol: well I am still looking for pictures of the bird.
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