This herb-butter recipe makes one beautiful bird with crispy, golden brown skin and meat that's full of flavor. The secret to the skin is butter--oil alone won't do it. And the key to flavoring the meat is placing the herb butter in the pocket beneath the turkey skin and right next to the breast meat.
When you apply herbs and seasonings only on top of the skin, the skin is flavored but not so much the meat underneath. This method allows the herbs and seasonings to penetrate the meat--and the butter helps to keep the meat moist, as well.
If you've never done this, it's a technique worth learning because the flavor it imparts is wonderful!
May you too cook with love and eat with joy...
~ Cleo Coyle, author of
The Coffeehouse Mysteries
To continue reading this post,
scroll down or click here...
