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November 28, 2008
Hope everyone had a great meal yesterday!!!
Here’s how I made my 16 pound free range turkey.
After washing and pat drying the bird, I stuffed him full of onions, garlic, 2 limes and fresh cilantro. When I say stuff, I mean STUFF. So full that it’s bulging out.
Next I made a bed of onions and a cup of chicken broth to lay the turkey on.
Next I took about 6-8 slices of bacon and laid it across it’s body.
In the oven he went at 375.
Made a garlic,onion and cilantro butter.
After about 40 minutes basted the turkey with the tasty butter.
For the next 3 hours, basted him regularly with the broth and about 3 more times with the butter.

I used an electric knife to slice. (remove the bacon before slicing)
The turkey stays EXTREMELY moist this way. (you know I don’t like dry poultry by now)
I saved all the bones, neck and other goodies to make soup over the weekend.
Lots of leftovers. I’m al ready excited for the next days meals coming up.
Have a great weekend everyone.

3 Responses to Turkey

  1. sarena on November 28, 2008 at 1:16 pm

    Looks awesome, well xcept the bacon thing!!

  2. Jenny on November 28, 2008 at 1:59 pm

    That looks amazing! My favorite way to roast turkey (or any poultry) is with bacon. It lends such a good flavor and keeps the skin crisp and the meat moist.

  3. Marc on November 29, 2008 at 7:29 am

    Thank you Sarena.
    The bacon can be left off….just use some more butter for basting.
    Have a great Sabbath! Oh and I’ll pick you up some start fruit today.

    Hi Jenny,
    Everyone commented how moist it was. I think cooking it breats down in the juices/chicken broth really helps also.
    Thank you leaving a comment.
    Very much appreciated!