[Sca-cooks] First Turkey Jitters

[Generys ferch Ednuyed]

Um, my favorite seasoning for turkey is the one I described in my earlier
post.  Basically, I take some butter - for the size turke you have, I'd use
at least a stick, maybe a bit more.  Soften on the counter for 30 minutes or
so, or until you can squish it with your hands.  Mix in a healthy quantity
of rosemary (fresh if you can get it, but dried works too) and perhaps some
thyme.  Now comes the fun part - you aren't squeamish are you?  Basically,
you use your hands to loosen the skin from the breast of the turkey, and
then shove seasoned butter between the skin and the meat. It keeps things
nice and moist, and as it melts, you can baste the bird with the butter -
and the drippings once the thing is done make *good* gravy.  Oh yeah, and
you salt and pepper the outside, almost forgot that part.  I usually do this
for breasts, so you might need to play with that a bit to figure out how to
get the butter on the dark meat bits, but...

Good luck!

Generys

P.S. If you want, I can see if I have pictures of the butter stuffing
process - I believe I got it out of an illustrated cookbook I have that is
*wonderful* - I'll check when I get home, and scan it for you tomorrow @
work if so...


----- Original Message -----
From: "Signora Apollonia Margherita degli Albizzi" <apollonia at bellsouth.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, November 25, 2002 10:06 AM
Subject: RE: [Sca-cooks] First Turkey Jitters


> My turkey fits in my roaster, which will all fit in the oven.  That's the
> first thing I checked. :) My mother told me to take it out today and put
it
> in the fridge to thaw.  What should I do to season it when cooking?
>
> Apollonia
>
> Signora Apollonia Margherita degli Albizzi
> Kingdom of Atlantia
> www.livejournal.com/users/apollonia
>
> **Catapultam habeo. Nisi pecuniam omnem mihi dabis, ad caput tuum saxum
> immane mittam.**
>
>
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