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Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: Mac Con Ulaidh who wrote (187515)	11/27/2009 3:44:35 AM
From: KLP	Respond to of 225578

It is the roll recipe I'll keep now and use...I have several, but this one is easy, and only needs a couple of minutes of kneeding. I made the dough and kept it cool overnight...which worked out very well. I had been cooking for several hours, and was just about whooped, so that is a really great future of these little cute buttery things. I think it is the buttermilk in them that makes the difference....but then again, they have both baking powder and yeast in them....whatever...they taste great and are easy! Can't beat that!

To: Mac Con Ulaidh who wrote (187515)	11/27/2009 2:04:39 PM
From: Alan Smithee	1 Recommendation Read Replies (1) \| Respond to of 225578

I gotta say, my $0.38/lb turkey (the 15# bird ran me slightly under $6.00) was outstanding (if I may say so myself with modesty). I brined it for 4 hours the night before, filled the cavity with carrots, celery, onions and thyme. Cooked at 400 degrees, back up first for 45 mins., then one side up on the rack for 15 mins, other side up for 15 mins, then breast side up for the balance of the cooking time (about another hour). Baste with each turn. Both breast and dark meat were moist and flavorfull. I highly recommend this method of cooking, which is pulled from The Best Recipe cookbook.