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Every
year for Thanksgiving I was trying the same "boring"
classic turkey recipe.
This
year I tried something new. It was a little difficult, but
it was worth all the troubles.
I
had to learn couple of new tricks - how to separate turkey
skin from bones and skin
and
then how to sew rips in the skin.
Here
is what I did:
Separate
the skin from meat and bones until completely separated,
including separating
inside
bones from wings and
drums
Stuff
the skin cavity with mix of grounded turkey and chicken,
walnuts and dried
cranberries.
But
you can use different ingredients. Most important thing
turkey will be very moist and
consistent.
You
can serve it hot or cold.
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