Frozen, injected Butterball ... how to make the best of it?
When I make turkey, I usually get a fresh or frozen-but-not-injected bird. I dry-brine it for a few days, slip butter under the skin, blast it on high for 30 mins, lower the heat for the rest, and everyone’s happy.
This year, due to several factors, I ended up with a 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