| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Main dish | 10 | Servings | |
INGREDIENTS
| 10 | lb | Turkey or Under |
| 2 | Sliced Carrots | |
| 1 | Sliced Onion | |
| 1 | Stalk Celery {halved} | |
| 1 | ts | Parsely |
| 1 | Bay Leaf | |
| 1 | ts | Garlic Salt or |
| 1/4 | ts | Garlic Powder |
| 3/4 | ts | Salt |
| 4 | c | Hot Chicken Stock{OXO} |
| 3 | tb | Brandy {Optional} |
INSTRUCTIONS
Put 3 tablespoons of butter in roaster placed over medium heat. When butter is hot, put in vegetables and cook covered 3 to 4 minutes. Place turkey in roaster. Pour Brandy over and cook for an additional 5 to 6 minutes. If Brandy not used just eliminate this step. Add remaining ingredients, cover and bring to boil over medium heat. Once the liquid starts to boil, place roaster in preheated 325 deg. F. oven and cook covered for 2 hours. Cool turkey in fridge. jSlice cold. Discard roaster contents. This method of doing turkey is an ideal way of serving it cold for buffets or smorgs. Can be cooked the day before. Posted to MM-Recipes Digest by "Sharon Wills" <willsfam@vaxxine.com> on Nov 19, 1998
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””