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anniejolly

Member since Nov 2012

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Reviewed Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Nov 18, 2012 in Food Network Community Toolbox on FoodNetwork.com

I used this recipe last year and it was the most amazing turkey I have ever roasted. It came out juicy, succulent, the skin was crispy.....so I am doing it again. The turkey roasts evenly and in far less time than cooking the bird whole. Carving the bird is so much easier as well. the hardest part of this recipe is getting the backbone out.."

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