the evenness of the slices as well as the presentation for a nice dinner
make this worthwhile... on the serving tray the nice golden brown crispy
skin along with the moist tender meat is wonderful, ad the marbeled effect
of the meat is also attractive... just truly so versatile, and when all the
work is done if you do a huge one lots of easy meals with little/no work...
and i forgot, those bones make great turkey broth. Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
>
>
>
>
> : you can spice this on both sides before rolling with the spices of your
> : choice, but dh cooks it plain because we try and get the hugest turkey
> : possible and after its roasted he cuts it into chuncks so we can freeze
> it.
>
> : once cold you can slice for sands or salads.
>
> : it reheats easily and you can also dice it for soup and other alaking
> type
> : things... but i am guessing as i typed that its not kosher...
>
> This looks like it ould be good for a large buffet, so you wuld have
> rether more even slices and can cut is easily.
>
> My mother used to make a chicken a la king with a veloute sauce(that's
> cream sauce made with chicken stock instea of the milk) it was very good,
> too. I remember her putting pimento into it. You can get quite ingenious
> in making many dishes kosher by clever substitutions.
>
> Wendy
>
>