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Tie the legs together with kitchen twine. Tuck the wing tips under the turkey body. Place the turkey on a rack set in a large roasting pan. If the mixture solidifies, place the bowl over a gas burner or in a warm oven until the butter melts. Using a kitchen flavor injector, inject the mixture into the thighs, breasts, and legs of the turkey. Mix 3/4 cup of chicken broth, melted butter, and tequila in a small metal bowl. Let the chiles stand for 5 to 10 minutes to soften. Bring to a boil, and then turn off the heat. Place the chiles and 2 cups of chicken broth in medium saucepan.
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