Share how you prepare your turkey?

[OmaBird]

For those that like to smoke turkey, This recipe for chicken drumsticks works great for turkey dumsticks. Its from the book Smoke and Spice. I have never had a bad recipe from this cookbook. I highly recomend it to anyone with a smoker. It is a mariade made with yogurt, mint and wiskey. This makes it very tender. Then it is served with the Lime-Mint BBQ Sauce that I posted below. Click on the recipe.

http://books.google.com/books?id=kS...wAw#v=onepage&q=delectable drumsticks&f=false

If you love the flavor of Lime and Mint then this Lime-Mint BBQ Sauce Recipe will freshen up your next day of grilling! If you are really big into the mint, here's a great recipe for a mint flavored margarita to go with this dish as a drink. It's a great combination for a hot summer day while grilling on the deck. The mint adds a nice freshness to the sauce as well as to margaritas. This recipe is not as much of a traditional barbecue sauce as it is a grilling or marinade sauce but I couldn't resist adding it as Limes are my favorite of the citrus fruits to use in cooking.

Ingredients:

1/4 cup butter
1/4 cup minced green onions
1 clove garlic, minced
1/4 cup minced celery
1/4 cup honey
1 cup fresh lime juice
1 1/2 cup brewed mint tea
1 tablespoon prepared brown mustard

Directions:
In a heavy saucepan, melt the butter over medium heat. Add the onion and saute for a couple of minutes, until the onion is softened.

Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until it reduces by about half, approximately 40 minutes. Stir frequently.

Serve the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.

 

[vfem]

I always make a simple classic roast turkey, but I always get a small one, then I get a goose and prepare that slowly stuffed with sliced apples and halved onions! YUM!

The turkey I roast in the oven hour by hour, and bast it every 30 minutes. I don't stuff it as it takes longer to cook the inside of the meat, and the outside always ends up over done. I do smear the turkey in butter, and then stuff with thyme, sage and rosemary fresh from the garden to just cook the aroma into it. Fairly simple.

 

[silkiechicken]

Closed by request of Op.

 

[ImStillMags]

Quote:
The tastiest and most tender and juicy bird I've ever roasted was done this way:

Starting at the end of the breast bone above the cavity, gently run your fingers under the skin to seperate the skin from the breast. Continue on down the bird to seperate as much skin from the flesh as is possible all over the bird being careful not to break the skin.

Take softened butter and push it in and rub it all over the bird under the skin. Use tons of butter.

Take fresh bail leaves and push them under the skin and arrange them all over the bird underneath the skin.

Pat the skin back into place all over the bird.

Stuff the cavity with aromatics like onion, cellery, carrot, thyme sprigs, etc.

Roast on a rack in the roasting pan covered. Uncover in the last 30 minutes for the skin to brown.

save the drippings for gravy.