Re: Recipe for turkey breast?

In article <[email hidden]>,

Fudge said:

Make a compound butter from butter, salt, finely minced garlic and the
herb of your choice. Thyme or Rosemary works for me. Bring the butter to
room temperature and add some finely chopped garlic, herbs and salt. Mix
thoroughly and place in fridge to solidify. Place chunks of the compound
butter under the breast skin and roast to perfection. DO NOT OVERCOOK. Baste
frequently. I do this all the time as I raise 25 huge turkeys each year and
have half of them cut up into pieces. Really good with creamy mashed
potatoes.

Farmer John

Mmm... sounds good, but I'd serve it with broth cooked brown rice, and
chopped veggies. ;-)

I part out turkeys when they are on sale for 49 cents per lb. I've
raised turkeys and know how much they eat! This is cheaper IMHO.

But then again, what price for organic home raised??? ;-d
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

I have no idea where you live but $0.49/lb is an excellent price for
whole turkey. I cannot raise them for this price. The turkeys I raise taste
superior to anything supermarkets can offer. They are finished off with
boiled corn and fresh greens. They get outside to run around in the fresh
air and get to eat bugs and various greens. It costs about $30.00 Canadian
funds to raise and slaughter each 30 lb. bird as opposed to about $50.00 to
purchase the same size turkey at the local supermarket. So my farm raised
turkey costs about $1.00/lb. They are not organic as I must purchase
commercial feed and they would all die of horrible turkey diseases (Black
Head) if I did not give them antibiotics once a week. They are not the most
handsome of creatures nor do they display a great deal of intelligence but
their redemption lies in the fact that they taste delicious.
The matriarchs of our two families each get a bird for Christmas and I
have given some away to family members and all swear they taste superior to
supermarket turkey.

F.J.

"Katra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Fudge said:

Make a compound butter from butter, salt, finely minced garlic and the
herb of your choice. Thyme or Rosemary works for me. Bring the butter to
room temperature and add some finely chopped garlic, herbs and salt. Mix
thoroughly and place in fridge to solidify. Place chunks of the compound
butter under the breast skin and roast to perfection. DO NOT OVERCOOK.

Baste

Quoted message said:

Quoted message said:

frequently. I do this all the time as I raise 25 huge turkeys each year

and

Quoted message said:

Quoted message said:

have half of them cut up into pieces. Really good with creamy mashed
potatoes.

Farmer John

Mmm... sounds good, but I'd serve it with broth cooked brown rice, and
chopped veggies. ;-)

I part out turkeys when they are on sale for 49 cents per lb. I've
raised turkeys and know how much they eat! This is cheaper IMHO.

But then again, what price for organic home raised??? ;-d
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell > see, I have friends

in both places." --Mark Twain