Re: Turkey recipes?
As far as basting, you can always pull the gizzards out of the main bird
on Wednesday & cook them for stock then. That way you can still baste
the extra breast if you choose, then refrigerate the remaining stock for
the 'main attraction' on Thursday. Same with the dressing - just drizzle
on the gizzard stock Thursday before you put it in the oven.
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Pobody's Nerfect.
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