The challenge of stuffing the turkey
For the past couple of years, I have successfully cooked the juiciest, most flavorful turkey… without stuffing it (see pic). I dry brine (Ross Parson’s technique) and apply homemade herb butter all over and under the skin, and roast breast side down for the first 30-45 minutes. It always cooks Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude