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cut up turkey video

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Published on Dec 12, 2010

To get best value, flavour and utility from a turkey-don't cook it all at once. Remove the breast meat on the bone to make a 'crown roast', and use the remaining raw meat for other purposes and the carcasse for stock. This gives you way more choices than if you cook the whole bird at once-raw meat is much more versatile than cooked. Also, if you put a whole, large turkey in the oven, its difficult to get it all cooked just right-the wings, legs and exterior may be burned or dried out while the interior is undercooked producing a food poisoning hazard. Besides, who wants a mountain of cold and re-heated post-Christmas turkey?

For further ideas, see the Christmas section of the Botley Men's Cook Book, which I wrote and self published as a church extension fundraiser here in Botley, Hampshire. The last few unsold copies of the book have now been given away, but the text (although currently not the drawings) are freely available on my www.fruitwise.net web site.

Happy holidays, or as I prefer to say, MERRY CHRISTMAS adn a bright New Year!

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