Try rubbing with a cut lemon, leave to whiten then wash.
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|12/7/12 2:18 PM|
Just tip the juices and brown bits out of the bag into a pot or the roasting pan to make the gravy at the end. I always dust the inside of the roasting bag (I'm talking about the clear oven bags not a paper type) with flour and salt and pepper first before cooking, shake it to coat the inside of the bag, place the bird in it, and shake again to coat the bird, Then tip the excess out. Then I put a big lump of butter on top of the turkey and squish it on so it sticks and melts down while it cooks. I like to put an onion and herbs into the cavity as well. If I want it browner I rip open the top of the bag towards the end of cooking to let it get brown and crispy. This always seems to work well. And the vege juice from boiling the peas and carrots gets used as stock to make the gravy. Yummy! This is what I find works for me.
How to Cook a Turkey: The Simplest, Easiest Method
|11/22/12 4:49 PM|