turkey baste
Print recipe Ingredients
- 1/2 c. butter or non-dairy butter
- 1 c. vermouth
- zest & juice from 1 lime
- 1/8 tsp. of each of the following: pepper, basil, oregano
- 1 crumbled bay leaf
- salt to taste
- drippings from turkey roasting pan
Note
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Directions
| 1. | Put everything into a saucepan and let simmer on low. | |
| 2. | Baste turkey every 15-20 minutes. | |
| 3. | I like to put the gizzards & neck in the baste and boil for 20 minutes, then let it simmer while the turkey is cooking. By the time you're ready for gravy the gizzards are tender and can be chopped and added to the gravy. |
