Save this idea for next year...

[Tesha]

its really worth remembering this tip


Our turkey got the Julia and Jacques treatment this year, which is one step up from the Bittmann process we used last year..

see it here: http://www.youtube.com/watch?v=lDHiS5ivkN8

Cooking the separated breast over a pile of stuffing with only the legs - and removing the thigh bones and filling with stuffing was brilliant,
The rest of the turkey was gently cooked to make the gravy, then cooled and stowed in the freezer for soup or stew in the future.


We cooked a 16 pound turkey in 1.5 hours! The meat was incredibly moist, it presented beautifully, and it was easy to carve.