A deboned turkey ready for the oven Here is the bird trussed and ready for the roaster. It weighed 23 lbs. The thigh bones were removed. Previous A Lovely Way to Roast a Turkey Newer Winter Squash Soup 2 Comments Nancy Carter Crump April 17, 2010 at 2:20 pm OK, Leni: Let’s have more details on boning that turkey! I have to do one sometime in 2010 for the new book. Leni the cook April 17, 2010 at 5:25 pm Nancy – will do! I have to organize my old man behind the digital camera lens clicking away to get the details clearly. I’ll let you know when I’m planning it. Would you like to be here for a hands-on tutorial? Leave a ReplyYour email address will not be published. Required fields are marked *Name * Email * Website Comment Δ
Nancy Carter Crump April 17, 2010 at 2:20 pm OK, Leni: Let’s have more details on boning that turkey! I have to do one sometime in 2010 for the new book.
Leni the cook April 17, 2010 at 5:25 pm Nancy – will do! I have to organize my old man behind the digital camera lens clicking away to get the details clearly. I’ll let you know when I’m planning it. Would you like to be here for a hands-on tutorial?
2 Comments
Nancy Carter Crump
OK, Leni: Let’s have more details on boning that turkey! I have to do one sometime in 2010 for the new book.
Leni the cook
Nancy – will do! I have to organize my old man behind the digital camera lens clicking away to get the details clearly. I’ll let you know when I’m planning it. Would you like to be here for a hands-on tutorial?