Chinese Sausages?

[Mama Mangia]

I'm really interested in your opinion using the Asian marinade and how it tasted - thank you for the recipe - please keep us posted on this one!

 

[jglass]

This is the dark meat from the turkey with the Asian glaze on it. I cooked the glaze down and brushed it on the meat as it cooked in my Flavor Wave oven. The breast meat I had to cook all wrapped in foil to keep it moist so it does not have this pretty dark finish. Moisture was more important on that one. Jon and I are both pretty stuffy this morning from allergies so can't really tell if the marinade gave it much flavor or not. Should be able to tell tomorrow after they have it for dinner.

 

[Mama Mangia]

that looks so good!

 

[jglass]

Thanks Mama. You know breaking down the turkey it cooks so much faster I may do it that way from now on. It was certainly easier than man handling a whole bird. Not to mention easier for me to wrestle in to and out of the fridge when it is in the brine.

I told Jon after disassembling this one without getting cut I will probably loose a finger for sure when I do my brother's turkey the same way.

 

[Mama Mangia]

Janie - a friend of mine gave up on whole turkeys years ago - she now cooks turkey breasts and the legs - she can buy the legs separate and make as many as she needs.

Also - in some store you can get a fresh or thawed bird and ask the butcher to hack it up for you.

It is so much easier.

I have 2 turkeys and one breast in the freezer - I won't make turkey this year - I just can't do it - and I may make the breast next weekend.