Merry Christmas

Here are my tips for mouthwatering, succulent turkey!!!

1.  I don't cook the stuffing in the turkey - after rinsing cavity WELL, rub cavity
with your favorite poultry seasoning and extra sage.  THEN, fill cavity with a
quartered onion, a couple of celery stalks, a couple of carrots, and for the finale - 1
or 2 whole bulbs of garlic.  When the turkey is done, use the roasted garlic for the
mashed potatoes or sometimes I just squeeze all the garlic into a small serving dish
to serve at the table.

2.  Take 1/4 cup of dijon mustard (the cheap kind works GREAT!) and rub into the
skin.  DO NOT to use regular yellow mustard.  Bake as usual.  This is the best
secret I could share with you.  You will not believe the taste until you try it.  Enjoy and

Happy Holidays to you and yours.

If you need defrosting or cooking directions, this is the best place www.butterball.com.

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