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Home Cooking

Julia Childs' Turkey

redstickboy | Nov 9, 200805:54 AM     11

Not sure if this is thecorrect place to ask this but...
About 30 years ago I readf an article in a cooking mag-Gourmet,Bob Apetit,etc. about Julia cooking a turkey in France,I believe. In the article it explained how she cut the entire breast from the uncooked bird bones and all. She then bones the meat and put the slices on top of the sutffing. Then tied the bird closed. I would like to find a copy of that issue. I know it's a ong shot but I've never seen the technique anywhere else. I did it for several years on the Weber Kettle. Boning the breat and cooking it this way reduces the cooking time a lot. Any clues would ber appreciated.

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