Anonymous wrote:

Anonymous wrote:So you could just soak the cheese in oil(olive oil). I guess you do it to keep the moisture in? Post the recipe.

Okay
https://www.marthastewart.com/353184/perfect-roast-turkey

So this is to address the different cooking timed of the dark vs white meat. You can use oil and chicken stock vs wine. The wine add moisture and the alcohol keeps the oil(butter) mixed.

You can also cook for the first 20 minutes at 400 with the basting every 10 minutes and reduce the temperature to 315 for the rest of the cooking time. If the breast look like they are getting too cook loosely cover with tinfoil.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Just wipe olive oil over turkey, liberally sprinkle McCormick Perfect Pinch Lemon Pepper, put it in a turkey bag (ziplock aisle), be sure you first put large spoon of flour in that bag and shook it and poked 6 holes in bag, then added turkey. Put in oval disposable foil tray in oven.

I would never roast a turkey in plastic.

Ok. . . well then your turkey will be like one in Christmas Vacation movie.

The old fashioned way, not sure how this didn't catch fire, was a buttered brown grocery bag. I know grandma did it, but never watched her do it. Good luck.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:They make cooking wine.

Most “cooking wine” is still alcoholic, in addition to being very salty.

We had decent luck with Fre nonalcoholic white wine. It was not Chablis Valmur, but it was way better than I expected.

We use the cooking wine all the time. Its not alcoholic and not salty.

Anonymous wrote:Just wipe olive oil over turkey, liberally sprinkle McCormick Perfect Pinch Lemon Pepper, put it in a turkey bag (ziplock aisle), be sure you first put large spoon of flour in that bag and shook it and poked 6 holes in bag, then added turkey. Put in oval disposable foil tray in oven.