f espresso rub. Set aside.
Rub the remaining espresso rub all sides
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
nd reserve; this is the turkey stock that you will use
EN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF
Unroll the turkey thigh. Rub with the mustard, sprinkle with
mall bowl, combine the softened butter with chosen aromatics and seasonings
25\u00b0F
Rinse the turkey breast under cold running water
Clean and wash turkey.
Put 1 teaspoon of salt in cavity of turkey.
Rub in and then stuff with celery stalks, onion and carrots.
Rub butter on outside of turkey.
Season with salt, pepper and season salt.
Put in and broil.
Bag it and bake it according to size of turkey.
on't pre-stuff your turkey; mix and stuff ingredients immediately
Place turkey or turkey breast in a roasting pan.<
r two knives,cut in butter until mixture resembles coarse crumbs
age into turkey.
Rub breasts and legs with butter and sprinkle liberally
Thaw turkey.
Rub with Tabasco sauce and rub in Tony's Creole seasoning; repeat overnight.
Heat oil to 375\u00b0.
Drop turkey in grease.
Cook 3 minutes per pound.
Turkey will float to top of oil when ready, just like fish.
Turkey will come out golden brown.
Oil must completely cover, whether frying whole turkey, breast or legs.
Heat all ingredients in microwave.
Inject all of the mixture in the turkey.
Rub stick of butter on outside of turkey. Sprinkle turkey with Tony's Creole seasoning and refrigerate turkey for 24 hours.
Cook at 350\u00b0 for 3 1/2 minutes per pound.
he foil, followed by the turkey loin. Rub the seasoning (I use
Select turkey carefully.
It should not
horoughly.
Wash and dry turkey.
Rub some peanut oil mixture
In roaster (to fit bird) put clean and seasoned turkey.
(Rub with butter and seasonings.)
Add onions, cleaned and cut into wedges.
Pour broth over all.
Cover.
Bake at 350\u00b0 for 1/2 hour. Reduce heat to 300\u00b0 and cook 15 minutes per pound of meat, usually about 1 to 1 1/2 hours (no basting).
In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
irgin olive oil and butter.
When butter melts into extra-virgin