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.
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