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    2 Recipes

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    This recipe has been handed down by Pennsylvania Dutch farmers for years. I got it from my Mom who got it from her Mom, etc. It has few ingredients, zero fat, and has a texture akin to fresh fondant, literally melting in your mouth, not in your hand. Almost limitless potential- flavoring could be anything, and depends upon ingredients on hand, mood, season, etc. (My mother used to use mint flavoring.) Most often I bring this to church potlucks, or for Christmas and wedding occasions as it is easy to make and when people start eating it, they seem to never get quite enough.

    Recipe #338460

    This is the anti-saw-dust tasting, forget the pop-up thermometer bird cooker! Hence, we toss the thermometer altogether. Cooking the bird "upside-down" uses gravity and allows the juices to cook inside the breast meat, giving it a tender deliciousness that is hard to duplicate when cooking for a golden-brown-colored turkey breast skin. With my family, we prefer meat to skin and so after letting the turkey rest, carve in kitchen and set on buffet-style platter or large plate, removing fat and skin as preferred. This recipe is also great if you want a less-stress Thanksgiving as all it is is washing the bird, sticking it in a pan, and into the oven with a timer. Feel free to make other preparations while the bird is cooking for when the bird is out of the oven. Bird can be made up to a day in advance and reheated easily. If you like moist turkey breast meat, use this recipe. Meant for any size or type of turkey. No bags or basting, ever! Also great for students away from home for the holidays. This is not the turkey recipe if you want a Norman Rockwell picture. This is for cooking a great bird.

    Recipe #338431


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