Behold! The master of the turkey cometh! Fry not that bird! Start on high heat for 20 minutes. Cover the breast with a clean dish towel soaked in clarified butter. Add another pound of clarified butter to the pan. Lower the heat and baste above and below the cloth, every 15 minutes (screw Alton Brown) until done (approx. 20 minutes per pound). I put an oyster stuffing in the crop and an apple/sausage stuffing in the rear hatch. Gravy made with madeira and cognac.
Last edited by Rohirrim; 11-15-2006 at 02:44 PM..