Quote:
Originally Posted by Damian in NJ
Here's my Thanksgiving turkey-a 14 lb breast that I halved, butterflied, flattened, stuffed, rolled, rewrapped in its skin, bound with cheesecloth, buttered, then roasted on a rack over a forest of herbs.  |
very cool, how'd it taste? how much did the herbs steam impart a flavor?
couple weeks ago I did the same technique but with common bonelss chicken breasts, as you, to butterfly open like a book, pound flat, fill with yummy stuff, tied and oven roasted,
fantastic.