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Citrus and Herb Turkey

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Source: Mad Hungry

Ingredients

Directions

Reviews

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How would you rate this recipe?
49
  • Bmasteller
    1 DEC, 2011
    Next day: Thought I'd add that my husband thought even the meat was too salty to enjoy last night. BUT today I made a turkey sandwich, and as a sandwich meat it was great! The meat's flavor is perfect, and the meat is still moist. (We didn't put anything salty on the sandwich.) So I made turkey salad, too, without added salt, and it's good. If this recipe has a misprint on the salt, hope they fix it, because otherwise this is delicious turkey!
    Reply
  • Bmasteller
    30 NOV, 2011
    Don't brine your bird (I did) - TOO much salt. Maybe it's another mistake? Read several similar comments on other recipes here. Think this is supposed to be 2 teaspoons salt. Meat great, skin nasty salty, gravy so salty I gagged. Added more flour and 1 1/2 cups more milk, still too salty to eat. Also, drippings need fat separated out (I did), or gravy would be grease heavy. When cooking, next time I'll tent the bird from the start, too. Breast browned 1st hour, tenting later no help
    Reply

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