Ingredients:1 whole turkey,
Instructions:Remove all bones. Divide bird as follows: 2 breast halves with skin on; 2 thighs, skinless; 2 wings; 2 legs, skinless, tendons removed; neck skin; neck meat; and giblets. Reserve all trimmings for use in forcemeat and other preparations. Because turkey prosciutto and turkey salami require 30 days curing time, all meat except 1 thigh, 2 drumsticks and neck skin should be stored in freezer until day of service.
This Page Generated By: