Perfect Pancetta Roast Shallot Stuffed Turkey Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PERFECT PANCETTA & ROAST SHALLOT-STUFFED TURKEY



Perfect pancetta & roast shallot-stuffed turkey image

Stuff your Christmas turkey with shallots and thyme for a flavour-packed main. Pushing pancetta under the skin helps the white meat stay beautifully succulent

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 4h

Yield Serves 8

Number Of Ingredients 12

5-5.5kg oven-ready turkey , neck and giblets removed (save them to make stock, if you like)
1 pack smoked sliced pancetta or streaky bacon (about 14 rashers)
1 tbsp olive oil
1 large garlic clove
1 tbsp thyme leaves
1 lemon , zested
85g butter , softened
400g shallots , peeled
small handful thyme sprigs
handful bay leaves
lemon halves, from the zested lemon
bay leaves and chopped thyme, for scattering over (optional)

Steps:

  • Up to two days ahead, season the bird all over with flaky sea salt - inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days; the longer you salt it, the more succulent it will be. Weigh the turkey and calculate the cooking time by allowing 40 mins per kg for the first 4kg, then 45 mins for every additional kg. As a guide, a turkey of this size should take 3½-4 hrs plus 30-45 mins resting.
  • To make the butter, mash the garlic with the thyme, lemon zest and a pinch of salt using a pestle and mortar, then beat in the butter until well mixed. Can be prepared up to two days ahead and chilled.
  • Gently push your fingers under the skin of the turkey, starting from the neck, until you can push your whole hand down the length of the breast - take care not to tear the skin. Spread the butter under the skin so that it covers the breast meat, reserving 1 tbsp butter for the shallots. Lay the pancetta (or bacon) on your work surface in two rectangles of six overlapping slices. Carefully push each rectangle under the skin to cover and protect each breast. This can be done the night before; take the turkey out of the fridge 1 hr before roasting to bring it back to room temperature.
  • On the day, heat oven to 180C/160C fan/gas 4. Tip the whole shallots into a bowl with the thyme, bay and remaining 1 tbsp butter, then season and toss to coat. Lift the turkey into a roasting tin, massage the olive oil into the skin and season well if you haven't already seasoned ahead. Tip the shallots into the roasting tin, around the turkey, and stuff the lemon halves into the cavity. Cover the tin loosely with foil and roast for the calculated cooking time.
  • For the final 30 mins, remove the foil and pour off all of the cooking juices (reserve them for the gravy). Spoon the shallots into the cavity and increase the oven to 200C/180C fan/gas 6. Roast for the final 30 mins until the turkey is golden and the thigh juices run clear when pierced with a skewer, or until a digital cooking thermometer reads over 70C. Leave the turkey to rest on a warm platter covered with foil - it will stay warm for about 1 hr. If you want to make turkey gravy, pour the fat off the juices and add the gravy to the roasting tin. Bring to the boil, then pour into a gravy jug. To serve, bring the whole turkey to the table, along with the herbs, if using. Carve onto a hot platter with a little of the hot gravy poured over. Any leftover meat can be frozen in the gravy, or used in leftovers.

Nutrition Facts : Calories 401 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.7 grams fiber, Protein 47 grams protein, Sodium 1.1 milligram of sodium

SHALLOT AND THYME-RUBBED ROASTED TURKEY



Shallot and Thyme-Rubbed Roasted Turkey image

Provided by Food Network

Time 3h30m

Yield 30 servings

Number Of Ingredients 12

24 shallots, peeled and quartered
8 garlic cloves, peeled
6 Tbs. olive oil
2 sprigs fresh thyme
2 Tbs. finely chopped fresh thyme leaves
2 Tbs. Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
15-16 lb. turkey (reserve neck, gizzard and heart)
1 large onion, coarsely chopped
2 celery stalks, coarsely chopped
2 sprigs fresh thyme

Steps:

  • Position oven rack in bottom third of oven and preheat to 350F. Place shallots, garlic and thyme sprigs in a small ovenproof baking dish and drizzle with olive oil. Cover dish with foil and bake until shallots are very tender but not brown, about one hour. Uncover and cool 30 minutes.
  • Place garlic, half of shallots and oil in work bowl of a food processor. Add chopped thyme, mustard, salt and pepper. Process until almost smooth. Transfer paste to a small bowl. Shallot paste can be covered with plastic wrap and refrigerated for up to four days.
  • Rinse turkey inside and out with cold running water and pat dry. Starting at the neck end, carefully slide your hand between the turkey's skin and breast to loosen skin. Spread a half cup of shallot paste under skin and over breast meat. Tuck wings underneath the body of the turkey and tie legs together loosely with kitchen twine or dental floss so the turkey will hold its shape. Place turkey on a small wire rack set inside a large roasting pan. Spread a half cup of shallot paste all over the outside of the turkey neck, gizzard and heart and place onion, celery and thyme sprigs in the pan around turkey.
  • Bring a cup of the wine and two cups of the broth to a boil in a medium saucepan. Pour boiling liquid into bottom of roasting pan. Cover breast loosely with foil and place turkey in oven. Roast for one and a half hours. Add a cup of the broth and a cup of wine to the pan and roast turkey another 30 minutes. Remove foil and add a cup broth to pan.
  • Continue roasting until an instant-read thermometer inserted in the thickest part of the thigh registers 175 degrees F, another one to one and a half hours. During roasting, cover exposed parts of turkey with foil as needed to prevent over-browning and add more broth if pan juices evaporate.
  • Remove turkey from oven and transfer to a platter. Tent turkey loosely with foil and let rest 30 minutes - its internal temperature will rise another 5-10 degrees. Reserving drippings and discard neck, gizzard and heart. Place turkey on a serving platter, carve and serve with gravy.

PERFECT TURKEY



Perfect Turkey image

A perfectly seasoned and juicy turkey. My friend from France taught me to cook turkey like this, but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!

Provided by Shelly White

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 17h

Yield 24

Number Of Ingredients 9

1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
½ cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

Steps:

  • Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
  • Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
  • Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Nutrition Facts : Calories 593.8 calories, Carbohydrate 1.6 g, Cholesterol 241.9 mg, Fat 31.2 g, Fiber 0.3 g, Protein 69.8 g, SaturatedFat 10.1 g, Sodium 7846 mg, Sugar 0.7 g

CLASSIC STUFFED TURKEY



Classic Stuffed Turkey image

For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 12 servings (10 cups stuffing).

Number Of Ingredients 14

2 large onions, chopped
2 celery ribs, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup butter
1 can (14-1/2 ounces) chicken broth
1/3 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
12 cups unseasoned stuffing cubes
Warm water
1 turkey (14 to 16 pounds)
Melted butter

Steps:

  • In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.

HERB-ROASTED TURKEY WITH SHALLOT PAN GRAVY



Herb-Roasted Turkey with Shallot Pan Gravy image

Categories     turkey     Roast     Thanksgiving     Fall     Shallot     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 11

3/4 cup butter, room temperature
3 tablespoons chopped fresh parsley plus 3 whole sprigs
2 tablespoons chopped fresh sage plus 3 whole sprigs
2 tablespoons chopped fresh thyme plus 3 whole sprigs
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 15- to 16-pound turkey, rinsed, patted dry
1 1/2 pounds shallots, peeled, halved lengthwise through root end
3 cups (or more) canned low-salt chicken broth
1 cup dry white wine
2 tablespoons all purpose flour

Steps:

  • Mix butter, chopped parsley, chopped sage, chopped thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper in medium bowl to blend. (Can be prepared 3 days ahead. Transfer herb butter to small bowl; cover and refrigerate. Bring butter to room temperature before using.) Position rack in bottom third of oven and preheat to 350°F. Sprinkle main cavity of turkey with salt and pepper. Place whole parsley, sage and thyme sprigs and 4 shallot halves in cavity. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread 3 tablespoons herb butter over breast meat under skin. Tuck wing tips under; tie legs together to hold shape. Place turkey on rack set in large roasting pan. Rub 4 tablespoons herb butter over turkey. Cover only breast area of turkey with sheet of heavy-duty foil. Scatter remaining shallots in pan around turkey.
  • Roast turkey 30 minutes; baste with 1/2 cup broth. Continue roasting turkey for 1 1/2 hours, basting with 1/2 cup broth every 30 minutes. Remove foil from over turkey breast. Continue to roast turkey until golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes, about 1 hour longer. Transfer turkey to platter. Brush with 1 tablespoon herb butter. Tent loosely with foil; let stand 20 minutes.
  • Using slotted spoon, transfer shallots from roasting pan to plate. Pour pan juices into medium bowl; spoon off fat and discard. Add wine and 1 cup chicken broth to roasting pan. Set pan directly over 2 burners and bring broth mixture to boil, scraping up any browned bits. Continue to boil until reduced by half, about 3 minutes; pour into large glass measuring cup. Add degreased pan juices. Add enough broth if necessary to equal 3 cups liquid.
  • Blend flour into remaining herb butter. Pour broth mixture into heavy medium saucepan and bring to boil. Gradually whisk in herb butter mixture. Add any accumulated juices from turkey platter. Boil until gravy thickens enough to coat spoon lightly, whisking occasionally, about 6 minutes. Add shallots to gravy; simmer 1 minute. Season gravy with salt and pepper. Serve turkey with gravy.

More about "perfect pancetta roast shallot stuffed turkey recipes"

PROSCIUTTO-WRAPPED TURKEY RECIPE | GIADA DE LAURENTIIS | FOOD …
Deselect All. 3 1/2 tablespoons kosher salt. 2 teaspoons grated lemon zest (from 2 lemons), plus 1 lemon, halved. 1 teaspoon red pepper flakes 2 teaspoons fresh thyme, chopped
From foodnetwork.com
Author Giada De Laurentiis
Steps 5
Difficulty Intermediate


PERFECT PANCETTA & ROAST SHALLOT-STUFFED TURKEY. - FREE ONLINE LIBRARY
2018-12-17 Stuff your Christmas turkey with shallots and thyme for a flavour-packed main. Pushing pancetta under the skin helps the white meat stay beautifully succulent 5-51/2 kg oven-ready turkey, neck and giblets removed (save them to make stock, if you like) 1 pack smoked sliced pancetta or streaky bacon (about 14 rashers) 1 tbsp olive oil FOR THE BUTTER 1 …
From thefreelibrary.com


PANCETTA-WRAPPED ROAST TURKEY BREAST (TURKETTA) | SAVEUR
2018-10-23 Instructions. In a small bowl, add the butter, sage, garlic, and fennel. Mix well with the back of a spoon and season the mixture with kosher salt and freshly ground black pepper. Use a long, thin ...
From saveur.com


TURKEY RECIPES | BBC GOOD FOOD - BURROUNDS.COM
Our incredible turkey recipes make the perfect crowd-pleasing centrepiece, whether you want a traditional roast, a simple turkey crown recipe or a modern bird with all the trimmings.
From burrounds.com


CLASSIC ROAST TURKEY WITH PANCETTA RECIPE | DELICIOUS. MAGAZINE
Heat a large frying pan over a medium heat, add the pancetta and cook, stirring, for 3-4 minutes, until golden. Add the onions and fry for 6-8 minutes, until soft and lightly golden. Add the turkey liver, if using, to the pan and cook for another minute. Tip …
From deliciousmagazine.co.uk


PERFECT PANCETTA & ROAST SHALLOT-STUFFED TURKEY
Dec 18, 2018 - This easy pie has all the best bits from Christmas dinner in one: turkey, stuffing, sausage and roasties. Bake until golden brown and tuck in! Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in ...
From pinterest.co.uk


PANCETTA-SAGE TURKEY WITH PANCETTA-SAGE GRAVY RECIPE - BON …
2007-10-31 Add shallots; sauté 1 minute. Reduce heat to medium. Add flour; whisk until golden, about 4 minutes. Whisk in 3 cups stock, wine, and degreased pan juices. Bring to …
From bonappetit.com


PANCETTA AND HERB STUFFED TURKEY BREAST RECIPE - LEITE'S CULINARIA
2021-11-06 Make the stuffed turkey. Preheat oven to 350°F (178°C). In a medium skillet over medium heat, cook the pancetta until most of the fat is rendered, and the pancetta is beginning to crisp, 7 to 8 minutes. Use a slotted spoon to move the pancetta to a medium bowl. In the same skillet over medium heat, cook the onion in the pancetta fat until ...
From leitesculinaria.com


INFUSED ROASTED TURKEY WITH SHALLOT-CANNABIS STUFFING
2018-11-05 Place turkey in roasting pan fitted with a wire wrack, tent the bird with foil and roast in a preheated oven 350° F oven for 2 to 2½ hours. Remove foil, baste with salted butter, increase heat to 425° F and roast an additional hour.
From kitchentoke.com


PANCETTA-WRAPPED ROASTED TURKEY RECIPE - TIM LOVE
Preheat the oven to 325°. Drain and rinse the turkey and pat dry. In a small bowl, combine the chile powder, salt, cumin, rosemary, thyme, garlic powder, brown sugar and black pepper.
From foodandwine.com


BEST ROASTED TURKEY WITH PAN FRIED SHALLOTS, HERBS AND …
2012-03-14 Add 2 tablespoons butter, shallots and half of the chopped herb combination and sauté on medium heat for about 4 minutes or until shallots are translucent. Sprinkle with sugar and continue to sauté for a further 2 minutes or until lightly browned. Add the vinegar and remove from heat and stir. Season with freshly ground pepper and add the pancetta. Cool.
From foodnetwork.ca


PANCETTA AND ROAST SHALLOT STUFFED CHRISTMAS TURKEY - PAPPA
Spoon the shallots into the cavity and increase the oven to 200C/180C fan/gas 6. Roast for the final 30 mins until the turkey is golden and the thigh juices run clear when pierced with a skewer, or until a digital cooking thermometer reads over 70C. Leave the turkey to rest on a warm platter covered with foil – it will stay warm for about 1 ...
From pappa.com.mt


PERFECT PANCETTA & ROAST SHALLOT-STUFFED TURKEY
Track my order(s) Sign in Register. Email Address
From halalfoodmaster.com


PERFECT PANCETTA & ROAST SHALLOT STUFFED TURKEY RECIPE | EAT YOUR …
Save this Perfect pancetta & roast shallot stuffed turkey recipe and more from BBC Good Food Magazine, November 2018: Christmas Issue to your own online collection at EatYourBooks.com
From eatyourbooks.com


PERFECT PANCETTA ROAST SHALLOT STUFFED TURKEY RECIPES
Perfect Pancetta Roast Shallot Stuffed Turkey. 1 whole, single boneless turkey breast, skin-on (2 lb. 2 oz.) 2 oz. smoked mozzarella, diced 8 oz. pancetta, sliced about ⅛ inch thick, then unrolled slightly 2 tbsp. extra-virgin olive oil. Perfect pancetta & roast shallot-stuffed turkey. A star rating of 5 out of 5. 1 rating. Stuff your ...
From recipegoulash.cc


PANCETTA WRAPPED TURKEY RECIPES ALL YOU NEED IS FOOD
Roast the turkey for about 4 1/2 hours, or until an instant-read thermometer inserted in the thigh registers 165 degrees. After about 1 1/2 hours of cooking, cover the turkey loosely with foil as the pancetta browns. When the turkey is done, transfer it to a carving board and let rest for 30 minutes. Discard the toothpicks. Carve the turkey ...
From stevehacks.com


PERFECT PANCETTA & ROAST SHALLOT-STUFFED TURKEY | RECIPE | BBC GOOD ...
Dec 9, 2018 - Stuff your Christmas turkey with shallots and thyme for a flavour-packed main. Pushing pancetta under the skin helps the white meat stay beautifully succulent Pushing pancetta under the skin helps the white meat stay beautifully succulent
From pinterest.com


STUFFED TURKEY RECIPES | ALLRECIPES
If fresh sage is unavailable use 1/4 teaspoon dried sage. Glaze, herb butter, and onion mixture can be prepared 1 day ahead. Cover separately and chill. Bring herb butter to room temperature before using. Great additions to the menu are wild mushroom stuffing, cranberry sauce with raspberry vinegar, mashed sweet potatoes, rutabaga and parsnip ...
From allrecipes.com


VERY GOOD TURKEY WITH TANGY ROASTED SHALLOTS AND ... - ALISON …
2021-11-09 Transfer the turkey to the oven and roast, rotating the sheet pan and basting the turkey once or twice, for 3 ½ –4 hours, or until the turkey is deeply golden brown and the internal temperature is 165 degrees (a few degrees shy of 165 is OK, it will come to temp as it rests). Remove from the oven and let rest for at least an hour before carving.
From alisoneroman.com


ROASTED TURKEY BREAST “PORCHETTA STYLE” WITH PANCETTA, APPLE,
Cook stirring often, until brown and crisp, 5–8 minutes. Transfer the pancetta to a plate, reserving the oil in the pan. Add the garlic and cook until fragrant then add the apples, shallots, fennel, rosemary, sage, and thyme and cook until just tender about 5 minutes. Add to the bowl with the panko, add the pancetta and toss to combine.
From canadianturkey.ca


ROASTED TURKEY WITH PAN-FRIED SHALLOTS, HERBS AND PANCETTA
1995-10-01 10 lb (4.5 kg) young turkey. 1 1/2 lb (750 g) pancetta, diced. 1/4 cup (50 mL) butter. 8 large shallots, sliced lengthwise. Several fresh …
From theglobeandmail.com


TURKEY BREAST ROAST STUFFED W/ PANCETTA SPINACH FRITTATA - BUONA …
2013-11-21 8 – Don’t forget the gravy!!! The dutch oven should have a nice quantity of broth + additional juices left from the roast. Place the dutch oven …
From buonapappa.net


WWW.EATYOURBOOKS.COM
Categories: Sandwiches & burgers; Small plates - tapas, meze; Main course; Thanksgiving; Scandinavian ; Ingredients: turkey breast; arugula; dark rye bread; small ...
From eatyourbooks.com


ROAST TURKEY WITH LEMON AND GARLIC | FULL RECIPE | ONLY MEAT
Love crispy skin on roast turkey at Christmas? You'll be a fan of this recipe, which uses store cupboard ingredients to make a festive favorite even more special You'll be a fan of this recipe, which uses store cupboard ingredients to make a festive favorite even more special
From onlymeat.net


TRADITIONAL ROAST TURKEY - MSN.COM
Preheat the oven to 180°C (160°C fan) mark 4. Put turkey on a board and lift the neck flap. Use your fingers to ease the skin gently away from the flesh. Spoon in the stuffing, taking care not ...
From msn.com


TURKEY RECIPES ARCHIVES - BBC GOOD FOOD MIDDLE EAST
Array ( [90] => Biscuit Bread Cake sale Caramel [88] => Jubilee Mother's Day Father's Day Valentine's Day [85] => Cheap eat Comfort food Five ingredients or less Batch cooking [84] => British American Caribbean Chinese [77] => Christmas dinner Christmas cheeseboard Christmas pudding Christmas trimmings [61] => Courses Buffet All-time top 20 ...
From bbcgoodfoodme.com


PERFECT PANCETTA & ROAST SHALLOT-STUFFED TURKEY – COOKER APP
5-5.5kg oven-ready ; turkey, neck and giblets removed (save them to make stock, if you like) 1 pack smoked sliced ; pancetta or streaky bacon (about 14 rashers) 1 tbsp ; olive oil For the butter. 1 ; large garlic clove 1 tbsp ; thyme leaves 1 ; lemon, zested 85g ; butter, softened For the shallots. 400g ; shallots, peeled small handful ; thyme ...
From cookerapp.com


DRY FISH MASALA RECIPE | COMPLETE METHOD | STEP BY STEP
2022-02-14 STEP 2. Heat 3 tbsp of oil in a pan, fry 1 chopped onion, green chili, grinded stuff, salt and cook till it boils.
From onlymeat.net


PERFECT PANCETTA AND ROAST SHALLOT STUFFED TURKEY | ROASTED SHALLOTS ...
Oct 25, 2018 - Perfect pancetta and roast shallot stuffed Turkey. Oct 25, 2018 - Perfect pancetta and roast shallot stuffed Turkey . Oct 25, 2018 - Perfect pancetta and roast shallot stuffed Turkey. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


CHRISTMAS FOOD AND DRINK GIFT GUIDE - READER'S DIGEST 81D
The Delicious Mothering Sunday Gift Guide - Reader's Digest. Christmas food and drink gift guide - Reader's Digest
From mungfali.com


PERFECT PANCETTA & ROAST SHALLOT-STUFFED TURKEY - PRESSREADER
2019-11-01 Tip the whole shallots into a bowl with the thyme, bay and remaining 1 tbsp butter, softened, season and toss to coat. Lift the turkey into a roasting tin, massage the olive oil into the skin and season. Tip the shallots into the roasting tin around the turkey and stuff the lemon halves into the cavity. Cover the tin loosely with foil and roast ...
From pressreader.com


Related Search