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persimmoneater

Atlanta, Georgia

Member since Apr 2006

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

Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

Can we say Peking Turkey? This method made the skin so crispy(like that of peking duck) and my guests all wanted more "skin". The panzanella salad was delicious but I substituted carrots for the parsnips which also added a great color addition. Together, the combo of the turkey and roasted root vegetables, was terrific. Loved this, and will defin...

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