Welcome to Turkey Carcass Week
It's the week after Thanksgiving and I'm back to being the "essential cook". She wowed everyone on the Big Day and now I'm stuck with the leftovers. What do you do with a bowl of leftover rutagas anyway? So it was Turkey Tetracini (mushrooms, cheese, white sauce) and Old-Fashion Turkey Soup (greasy and nourishing), mmm. A few turkey sandwiches and that bird's history.
How'd you do? Please post.
posted by The Home Cook @ 9:16 AM
1 comments
1 Comments:
I would love to recount my attempt at cooking a turkey breast side down. I had heard about the breast down position in cooking the bird to create a juicier breast meat. I must say that it turned out wonderfully. The breast me extremely juicy everyone attending the meal commented about the cut. If you've never tried this method of cooking a turkey, give this a try.
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