RecipeMuncher

Over the years, I’ve made and eaten turkey prepared in a variety of ways:  butter and herbs rubbed on the skin or under the skin, roasted in a bag, and yes, even roasted with a brown paper bag that was buttered and pressed against the skin.  Luckily with all the experimentation, I haven’t had any disasters — and that has paid off, because although we still haven’t deep fried a turkey, we have found that brining is what we now prefer.  We may alter the ingredients of (...)