Cook the Issue 2010: Fresh Herb and Salt-Rubbed Roasted Turkey

November 26th, 2010

This turkey was really great! The seasoning penetrated the meat very nicely, and the bird was super juicy. We made two birds this year so I am getting a lot of mileage from the turkey! I made the soup froim this issue this afternoon and am simmering the stock for the mole recipe now.

I did use the carcass to make the turkey stock last night. I simmered it for six hours--wow it is strongly flavored! I got enough stock to do the soup and mole recipes plus another quart for the freezer.

posted in: Gallery

Pielove writes: Gorgeous bird! Welcome back and Happy Thanksgiving! I agree, this is an excellent turkey recipe. Posted: 12:39 pm on November 26th