Our web nerds (and I say that with love) put up a Facebook post recently asking, “Is there such thing as Alaska-style turkey? How are you preparing your bird this year?”
There are some really amazing ideas, and I’d love to hear more! Here are a few of my favorites:
Christine Dean, “Shoving bacon under the skin 
”
Kelsey Walker, “Injected with redhot or Mr.Yoshidas teriyaki… Deep fried is the best 
”
Rita Prunes, “Baking it with apples onions baste it with butter an rub it down with salt an let it bake all night long on about 200 degrees it will cook slowly an be oooo so juciy”
Jeannie Moore, “satuing celery, carrots,onions and garlic let cool than making a herb butter and put it all under the skin nummy”
Amanda Schupbach, “Injected with Tony Chachere’s marinade and fried in peanut oil”
Judy Roberts Colin, “In the bag ~ it comes out so juicy! Rubbed down with butter and spices for a crispy skin. Need to do the herb butter under the skin….that sounds yummy.”
Not logged in