Thats a lot of turkey! I almost always cut the backbone of the turkey out anymore. I use it and whatever other poultry parts I've collected to make stock to use for the gravy. Seems to help them cook more evenly and quickly too.
Originally Posted by Bill Arnold
We're having some neighbors over for dinner. Going to make a standing rib roast, creamed spinach, upscale green been casserole, scalloped potatoes with poblanos, and yorkshire pudding.
AFter that, Going to spend some time on sketchup to get the table legs figured out, and maybe plan out my office credenza project as well.
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