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Thanks J Applegate

StuartStuart Posts: 110
edited 10:30AM in EggHead Forum
Julie,[p]Your recipe for turkey was fantastic! Before I even carved the bird my mother in law was making comments like "Stuart is going to show me up!" Sure enough the family raved about my bird and merely acknowleged hers. I know why gravy has always been so important with oven roasted turkey. No need for gravy with a brined, egg cooked gobbler. I'll be using the same recipe next weekend to make a turkey breast for my parents. Thanks again Julie![p]Stuart


  • stuart,[p]i have to concur. I tried her recipe as well and it was fantastic.
  • stuart,[p]if I had it to do over again, I would take my internal cooking temps a bit higher - maybe the leg to 185 or so. And I'm not sure I would add the cranberry glaze. I either didn't mix it right, put it on too late, or I didn't need it. That turkey was so full of flavor from the brining, the rub, the woods, the pan juices and the onions and spices I put in the cavity, that the glaze was over the top.[p]
  • J AppledogJ Appledog Posts: 1,046
    You are welcome, Stuart!

  • J AppledogJ Appledog Posts: 1,046
    Thanks to you, too, char buddy. JCA

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