11-26-2011, 11:00 AM
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#1
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To shreds, you say?
Join Date: Aug 2004
Location: in the house and on the street-how many, many feet we meet!
Posts: 18,449
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Quote:
Originally Posted by CaliforniaMama
We high-temp roast. Our 20 lb turkey took 3 hours. No basting required. We picked a good bird this time. It was so juicy that when I cut a bite from my slice of turkey, juices squirted everywhere!
We didn't stuff and ended up with over 2 cups of juice, half of that was fat. Even after doubling it with broth, the flavor was so intense, I have to double it again.
I was trying to made a reduction gravy, something I have never done before.
Amazing about the amount of oil used. Some of what went back in the bottle is definitely the melted fat from the bird itself.
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