11-22-2012, 07:01 PM
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#697
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Quote:
Originally Posted by ahk
Til tender-- .gif "Say What?")
Seriously, I have no idea-- the only way I know they are done is by how tender they are and how caramelized you like them ( I enjoy a little black in my caramelization ) --
I am about to put some in 45 minutes before the turkey is done-- I will let you know how many minutes it took for this batch.
I also decided to make some regular roasted squash -- garlic, rosemary, s/p, olive oil.
Try the brine-- you'll enjoy it. I also place my turkey on a bed of chopped carrots, apples, celery, peppercorns, onions, garlic, bay leaves, fresh herbs (rosemary/thyme) and turkey juice. Makes good gravy--
Sun, what are you cooking today? |
Sounds great.
I am not cooking today. For a change 
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