EN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF
ine mixture over and around turkey.
Carefully draw up and
o cool.
Remove the turkey from the wrapping, remove neck
In a dutch oven, on medium heat, saute the garlic and onion in oil until tender.
Add broth, rice, celery and carrot; Cover and simmer 15 minute.
Add peas, nutmeg, sage and salt & pepper to taste; simmer on low 10 minutes.
Add the turkey and heat through.
Y BEFORE baking turkey, prepare brine.
ou want to stuff a turkey, it's best to brine
arge enough to hold the turkey. Place one of the bring
elow 40\u00b0F.
Remove turkey from brine. Discard brine.
Even when I purchase a brined turkey breast, I still like to
arge enough to hold the turkey with two sturdy plastic bags
eck from turkey; reserve for
d neck from turkey, reserve for gravy. Rinse turkey with cold running
one inside the other. Place turkey in the bag-lined pot
br>Rinse the thawed turkey.
Place turkey in the oven bags
alt are dissolved.
Add turkey.
Cover ; refrigerate at least
small bowl.
Rinse turkey in cold water; pat dry
iquid for the size of turkey you have.).
When you
ine and turkey:
se a fresh turkey. However, is using
Two days before serving, rinse turkey and pat dry.
Rub