Lynne
Rossetto Kasper
Author The Splendid Table (William Morrow)
"Roast
the bird with the breast side down for three-quarters of the cooking
time. Then turn the turkey over to baste and let the breast brown for
the last quarter of cooking time.
You must use as shallow a pan as possible. (If you use a deep roasting
pan you wind up steaming the meat.)
Please make sure the bird is hormone and antibiotic free.
When cooking a turkey use lots of wine and herbs, and roast the turkey
slowly at 300 - 325 degrees and baste, baste, baste."
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