Follow us:

Restaurants & Bars 7

Turkey Report! Share how your special local bird was this holiday.

CapeCodGuy | Nov 29, 201008:07 PM

I roasted an unstuffed Bongi's of Duxbury's 26.5 pound bird with a half pound of compound butter under the skin. I used flat leaf parsley, pepper, garlic, fresh rosemary, and fresh thyme to make the butter. Scrumptuously moist turkey and most agreed it was the best ever. Slicing into that seasoned buttery goodness was a dream.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions