Page 89 - Sun City_December_2016

6 ounces tomato sauce Golden Brown Turkey immediately congeal.

1 garlic clove, chopped Pete and Suzy Rummel 3. Turn the turkey breast side up and
repeat the painting process.
1½ onion, chopped I learned this technique while working in
the food service industry. This is how the 4. Bake at time and temperature as you
10 cups of water premier chefs prepare turkeys for baking. normally would.

1/2 teaspoon cayenne pepper 1. Get the turkey ready for baking (i.e. 5. Do not baste the turkey; put it in a bag
stuffing, etc.) or cover with foil. These procedures
1/4 teaspoon marjoram are not necessary with this process.
2. Just before the turkey goes into the
1/4 teaspoon tarragon oven, it will be cold. Turn the turkey The result? As the picture indicates, you
upside down in its baking pan. With will have the most golden brown turkey
1/2 teaspoon oregano a pastry brush, apply a solution of one that you have ever seen. The turkey will be
cube melted butter (or its equivalent) moist and tender because the solution has
1/2 teaspoon spearmint mixed with three to four capfuls of sealed in the juices. This process will also
Gravy Master or Kitchen Bouquet make the best gravy base (and resulting
1-2 carrots, cut into one-inch slices to every part of the turkey. Because gravy) that you have ever tasted.
the turkey is cold this solution will
Topping

lemon

shredded lettuce

mint leaves

chopped parsley with green onions

cayenne pepper

Preparation

Cut pork into 1/4 to 1/2 inch cubes. Braise
pork over high heat, add onion. Cook until
onions become translucent. Add 10 cups
of boiling water. Add garlic, cayenne
pepper, marjoram, tarragon, spearmint
and oregano. Cook for half an hour at rapid
boil. Then add corn, carrots and tomato
sauce. Cook at low heat for an hour. Serve
hot and add topping items for individual
taste.

Note: I don’t add salt due to personal
dietary restrictions—guests can add it
before the toppings.

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