f each bag.
For turkey tail feathers, decorate the top halves
he cheese ball for the turkey tail feathers. Stick pecans evenly into
Cut turkey tails in half.
In a large saucepan, combine all ingredients.
Bring to a boil.
Cover,
lower
heat
and simmer for 1 hour.
Drain off liquid.
Simmer,
uncovered, for 15\tmore minutes, or until turkey is browned.
Makes
6
servings.
DEBONE TURKEY (prep time doesn't include
gredients together, and add your Turkey and the marinade to your
d tail (save these for the broth recipe) from the turkey, as
f skin at the tail or tie its tail; place breast side
emove giblets and neck from turkey; reserve for other uses.
Wash turkey and pat dry.
If
br>Season body cavity of turkey with salt.
Spoon some
hole in the turkey skin between tail and body (to affix
ilk.
Cover the extra turkey parts; tail and neck with water
side.
To make the turkey body, attach or \"glue\" a
efore serving.
wash the turkey well with cold water.
at (near the tail area) from the turkey and refrigerate for another
To same pan, add ground turkey. Cook, breaking up, until no
ettle or Dutch oven place turkey bones, water -- down through to
he turkey. Add turkey; refrigerate 12-15 hours. Remove turkey from
iblets and neck from turkey; rinse turkey well with cold water
Remove giblets and rinse turkey thoroughly with cold water; pat dry.
Sprinkle cavity with salt.
Tie ends of legs to tail with cord or string or tuck them under flap of skin around tail.
Lift wingtips up and over back so they are tucked under bird.
Brush entire bird with melted butter.
Place on a roasting rack, breast side up.
Insert meat thermometer in breast or meat part of thigh, making sure it does not touch bone.
Bake at 325\u00b0 until meat thermometer reaches 185\u00b0 (about 4 1/2 to 5 hours).