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#1 |
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I'm nuts for the place
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Good point, Scott.
Right now it's coming down to traditional method or spatchcocking. I'm really intrigued by butterflying the bird and removing the leg quarters.
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The problem is not the problem. The problem is your ATTITUDE about the problem. |
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#2 |
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That's a Corgi
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I'll never cook a turkey again any other way. Jacques Peppin does it that way and it makes so much sense. Might not give you the Norman Rockwell presentation, but cooks a hell lot quicker, juicier, less hand holding and skin renders fat better. Can season under skin easier.
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Port Wine & Claret | British Cars | Welsh Corgi's |
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