we normally have rib of beef. this year, we have a fussy old lady coming who will only eat poultry. so turkey it is.
1 - how do I stop the bird from going dry? I have seen huge discrepancies in how many minutes per lb it needs and really don't want to overcook it.
2 - I was planning to make my own stuffing - sausagemeat, breadcrumbs, blah blah. Is there any reason why I can't make this today and freeze it?
Thanks all.
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turkey novice needs assistance
2 replies
MarthaFarquhar · 16/12/2009 10:14
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