Holiday Turkey

Everything about food, from matching food and wine to recipes, techniques and trends.

Moderators: Jenise, David M. Bueker, Robin Garr

Holiday Turkey

Postby Jan Teaford » Fri Nov 24, 2006 7:38 pm

Somehow it never fails.....you get the killer recipes the day AFTER the big event........ so I am sharing this with you for those who bought an extra turkey to cook after Thanksgiving

Holiday Turkey


Clean and pat dry 1 turkey.

Mix together to form a paste:

1 stick flour
1 cup flour
Salt and Pepper

"Smear" the turkey with this mixture. Cover with a tent. Bake accordingly. Flour mixture seals in juices and you'll have the most moist turkey ever!
Jan Teaford
Just got here
 
Posts: 2
Joined: Thu Nov 23, 2006 11:09 pm

Re: Holiday Turkey

Postby Robin Garr » Fri Nov 24, 2006 7:42 pm

Jan, thanks for the recipe, and welcome to the forum! I'm glad we finally got that registration straightened out.

Tell us a little more about this - I'm assuming the paste coating is not edible? Does it come out looking golden-brown and pretty for display before you carve it, or is it better to just break the stuff off and slice the bird in the kitchen before serving it?
User avatar
Robin Garr
Forum Janitor
 
Posts: 17109
Joined: Fri Feb 17, 2006 2:44 pm
Location: Louisville, KY

Re: Holiday Turkey

Postby Linda R. (NC) » Sat Nov 25, 2006 1:18 am

Hi Jan, thanks for posting. One thing regarding your recipe, however. I assume you meant 1 stick butter. Is that correct?
User avatar
Linda R. (NC)
Wine guru
 
Posts: 1160
Joined: Sun Jul 09, 2006 5:09 pm
Location: North Carolina


Return to The Forum Kitchen

Who is online

Users browsing this forum: No registered users and 13 guests

cron