Happy Thanksgiving! Fuck You!
Kitchen Cook Paolo here with the juicy fowl recipe that will give your bird a high hard one. These cables will be delayed no more! So let's get on with it.
About Component
The first 20 classes are allowed
2 tablespoons of dry henna
2 tablespoons ivory rose
2 tablespoons ground pink lettuce
When the leaves are dry, add 2 tbsp
Add 1 teaspoon of lemon juice
Salt 1 tbsp
1 (15 lbs) Remove flesh, neck and whole body
Plants that attract attention with delicate branches and sculptures
2 pieces of sesame seeds, chopped
1 orange, cut into squares
A large piece of sliced glass
1 g tube
Chicken Temperature (14.5 oz)
1 bottle (750 ml) Pearls
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First step
Preheat the oven to 170 C. Mark turkey toaster with a long sheet of aluminum foil that will take longer to cover turkey. Wear a long coat for the cow.
Step 2
In a small bowl, add pepper, rose, sage, dried thyme, lemon, pepper and salt. Combine herbs in Turkish caves, then the vegetables, juice, oranges, onions and carrots. If necessary, cover it and put the turkey in the sherpa. Add the required flour and label the turkey in the pan. Pour over chicken and halibut soup. Make sure there is champagne in the hole. Put the film on the cow and cover it. Avoid skin contact with the cow's chest or legs.
Stage 3
We put the meat in a preheated oven for two and a half hours before the bones turn red. Cover the meat and cook for 30 minutes to an hour until the crust is firm. Please read with your feet. Remove the meat from the femur bone oven at 180 F (82 C). Cover it with a plastic cap. Allow to cook for 10 to 15 minutes at room temperature before cooking.
https://www.allrecipes.com/recipe/166160/juicy-thanksgiving-turkey/
The Booze Buffet will return after these scheduled holidays. See you Monday!
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