pmahnn wrote:tin foil shield
Someday you should try a real roasting. A lot more work to keep moist, but oh so better flavor! Beats the shit out of stewed bird.
elblat wrote:Pat dry, stuff, coat with butter, sear at 450, then open air at 325 and basting the fuck out of it (every 10 minutes). Takes about six hours to do a 20lb bird, but worth it. My wife used to think she hated turkey, but she had only had tinfoil turkey or bag bird before.
If you neglect to baste, you will end up with turkey jerky...
skav wrote:You have menus printed?
That is the kind of yuppie you can appreciate. Do you have a separate garage/barn with a driveway significantly distant from your front door for your basketball hoop? Certainly a dedicated wine cellar room in your basement. What are your thoughts on wider sails running loose on small boats?
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