Ron's Recipe for your Thanksgiving Turkey

[Ron G.]

Ingredients:

1 whole chicken or turkey

1 large lemon, cut into halves

sprig of rosemary

salt and pepper to taste

butter or olive oil, whichever you prefer

Heat oven to 350 degrees

Rub butter or oil over the skin of the chicken/turkey until it is completely coated.

Sprinkle with salt and pepper and any other seasonings you prefer.

Take a knife and gently separate the skin from the breast meat;

Slide lemon halves under the skin with the peel side up, one on

each side. This way the juice from the lemon will release into the breasts.

Place sprig of rosemary into the chicken/turkey.

Cover and bake for 30-45 minutes. Remove cover and continue

to roast until juices run clear, basting every 15-20 minutes.

If you've followed these steps correctly, your chicken/turkey should

look like the one in the picture.

Bon Appetit!

[excathedra]

shouldn't this be in the kitchen section ? ;)

[doojable]

Kitchen? Hmmmmmmm.... I think there's a men's club out there somewhere missing someone or something.........

Do turkeys do exotic dances?

Edited November 17, 2006 by doojable

[SafariVista]

What a riot~!

[Belle]

I see you're getting more and more risque with your Thanksgiving Turkeys, Ron. This one last year got plenty of attention, but I'm willing to kick it up a notch and try something new.

[Ron G.]

Yes, Belle, this years entry is truly a perky turkey.

[Sudo]

Geeze Ron....

No stuffing???

sudo

[excathedra]

can you find the fake turkey ?

--

please don't ban me, i promise i'll be good

[TheEvan]

Evan's BBQ Turkey

1. Cut the thing in half

2. Make deep cuts in the breasts & thighs

3. Saute andouille sausage, garlic, green onions, basil in butter. Stuff the "cuts" with this saute mix. Also stuff it under the skin.

4. Wrap each half in 3-4 layers of heavy duty foil.

5. 2 hours bone side down on a BBQ grill.

6. Turn over, open foil. Pour in your favorite BBQ sauce mixed with a can of frozen limeade concentrate. Reclose. Leave on grill, meat side down, for another hour.

Still my favorite, surpassing even the smoked turkey from Bellue's Welding and Fine Cajun Cuisine.

PEEE-PUHL! Be sure to use the leftover carcass for a good turkey & sausage gumbo.

[doojable]

I use the carcass for turkey minestrone......

[excathedra]

get downstairs