22859Re: UTR Browning
- Dec 1, 2004Well...maybe I wouldn't complain if I received one as a gift
Thanks for your endorsement of the UTR. It is always good to get
both opinions. I do eat the skin, at least when breast is served,
but I had no idea that Kitchen Bouquet would brown it so nice. I'll
have to try that one.
--- In firstname.lastname@example.org, "John Foster"
> > After reading everyone's replies that used their UTR
> > this year, I'm
> > glad I didn't get one.
> > ~ Kristin
> I'm glad I got one. I cooked two turkeys this Thanksgiving - one
> UTR and one in my 17" MACA. They were both outstanding! And Juicy!If
> you are hung up on brown skin and want one to look like they do onTV
> or in the ads, do what they do -- brush them with Kitchen Bouquet.eats
> That's how they make them look so uniformly brown and pretty. Who
> the skin anyway?turkeys
> I've had my UTR less than a month and have already cooked two
> in it and my son borrowed it and cooked a third one in it at hisdiluted
> workplace, so it has been off to a good start. I LOVE it! I am
> thinking about doing turkey at scout camp this summer and turkey
> enchiladas with the left overs. I use cream of chicken soup,
> with 1/2 can of milk and a small can of diced green chilis as theshortcut
> sauce, corn tortillas, turkey, and cheese. This year I took a
> and instead of rolling the enchiladas I just layered itis
> "lasagna-style" and you know what, it tastes exactly the same and
> 10 times faster and I think would be a good Dutch oven recipe.
> John Foster
> Duchesne, Utah
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