Let's Talk Turkey... ; the Main Event How to Cook a Tasty Bird - and Some Delicious Alternatives - in Part Two of Our Guide
Evening Times › December 16, 2010
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Summary
THE starters have been eaten, the table cleared and everyone is waiting for the star attraction. With appetites whetted we once again called on our chefs - lecturers and students, led by Kenneth Hett and Aileen McMonagle - at the City of Glasgow College to magic up a range of main courses. As weekly contributors to our Tasty Times column they have produced dozens of recipes over the year. And now along with traditional turkey and trimmings, they have created a crispy, pepper-filled chicken and a sole and salmon roulade.
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Extract
Let's Talk Turkey... ; the Main Event How to Cook a Tasty Bird - and Some Delicious Alternatives - in Part Two of Our Guide
(Serves 10)
METHOD1 Remove the legs and wishbone from one whole 5kg turkey .2 Cutting along the bone, remove all the bone from each leg to create a flat piece of meat.3 Place the stuffing on top of the boned out turkey leg and wrap the meat around to crea...See the full content of this document
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