Dave Hawksford
Member
- Messages
- 7,710
- Location
- Outside the beltway
Pulled a large brest out of the freezer and defrosted Friday night. Saturday morning placed it in a baggie with creamy Italian dressing. In the evening cut 2" strips and seer all edges. Bast the strips with Italian vinaigrette as it cooks slowly. Unlike any turkey you've ever tasted.