WineLovers Discussion Group

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, 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?

Hi Jan, thanks for posting. One thing regarding your recipe, however. I assume you meant 1 stick butter. Is that correct?