b>turkey's cavity. Save the neck for making stock and the giblets for
For the rich turkey stock: Heat the oil in a large heavy-bottomed pot
Mix together.
Pour over turkey.
Cover.
Bake in 325\u00b0 oven until done, about 3 to 3 1/2 hours, basting every 1/2 hour.
Take turkey out of gravy mixture, debone and put meat back in gravy. Heat and serve in buns.
(I half the recipe and use a turkey breast.)
Turkey -- In a large saute pan on medium
Blend In: A generous helping of a good sense of humor and a lot of being a good sport.
Before attempting this recipe, make sure that your microwave
Marinade or Brine your Turkey for at leat 8-12
owl.
In drippings (add a little butter, if there's
emove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse
oth ends of your turkey for that bag of giblets!
RYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF YOU HAVE A
ut of the turkey. There will be a giblet bag and
ooking:
Turkey must be thoroughly thawed before preparing for the oven
ind mixture in a spice mill. Sift through a medium-mesh
Rub the turkey inside and out with a paste made with the
be used for brining.
Thaw your turkey completely, if
xed.
Using a sharp paring knife, pierce the turkey breast thighs
b>turkey in the brine until completely submerged.
Cover and refrigerate for
ing to a boil on medium heat. Gently boil for 5 mins