| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Main dish | 1 | Servings | |
INGREDIENTS
| 15 | lb | Turkey |
| OR | ||
| 1 1/4 | c | Softened sweet butter |
| 3 | Cloves garlic — minced | |
| Combine with one of the | ||
| 2 | tb | Dried sage |
| Following combinations | ||
| 2 | tb | Prepared brown mustard |
| In a food processor using | ||
| OR | ||
| Plastic blade | ||
| 2 | tb | Thyme |
| 2 | tb | Dried tarragon |
| 2 | tb | Fresh lemon juice |
| 3 | tb | Orange juice concentrate |
| 2 | ts | Grated lemon peel |
INSTRUCTIONS
With fingers carefully loosen the skin of the turkey all around the breast area. Using your hands, pack butter mixture under skin, spreading to cover. Reserve a little to coat outside of bird before roasting. stuff your bird with favortie stuffing. Place turkey on a rack in a large roasting pan Roast uncovered at 375 degrees 15 to 20 minutes per pound DO NOT BASTE cover with foil the last hour if skin gets to brown. Remove turkey from oven cool 30 minutes before carving Meanwhile make gravy using pan juices. 10 to 12 servings Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”