Hot off the Dutch oven site Bourbon Turkey

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Hot off the Dutch oven site Bourbon Turkey

Postby Ma3tt » Tue Nov 22, 2005 1:55 am

Are you looking for the Bourbon Turkey I make? If so, here are the
directions.

I make a bourbon turkey by lifting the skin of the turkey (be careful
not to tear), oiling it with olive oil, and spreading the skin with a
generous amount of herbs de Provence (I usually use up a regular size
spice bottle). After the bird has been seasoned, I then cover it in
cheesecloth and begin soaking the bird in a fifth of bourbon over
night. I flip the turkey every few hours to absorb the flavor. The
next morning, I remove the cheesecloth and cook the turkey at regular
temp, in the remaining Bourbon, basting every 1/2 hour.

Happy Thanksgiving~
Be Good
1967 Siesta del Sobrino "Standy"
If you lived here... you would be home by now.
http://www.Camp-Cook.com
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Postby bledsoe3 » Tue Nov 22, 2005 4:33 am

Do I have to use the turkey and seasonings? :tipsy:
If you do what you've always done, you'll get what you've always got.
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