Once in a while poultry, particularly turkey, can have a nasty, bitter taste. To eliminate any thought of that occurance wash out the cavities and the flesh of the bird with a fresh lemon or two. Next generously sprinkle the bird inside and out with powdered ginger. This sweetens the bird without flavoring the finished product. Then add personal additional seasonings. Substitute two Tablespoons of dry white vermouth, white wine, frozen apple juice or another citrus juice for the lemons. Whatever is used should be acidic. Keep a constant supply of powdered ginger on the shelf. It is a remarkable neutralizer.
c.Nancy Bookman Hoffman
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