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Date:10/21/2014 1:10:26 PM
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Hi B&T
Tell Aunt Julie that Mom stuffs the bird with Uncle Ben's Wild Rice (original, not that quickie stuff), and adds chopped celery and chopped water chestnuts at the end of cooking the rice. She should season the bird's skin with salt and pepper and cook in a 350 degree oven ON A RACK breast side down. Cover with a lid if your roaster has one, or seal in with tin foil. 20 minutes per pound then remove the foil, turn up the heat to 450 and continue cooking till bird is crispy brown: usually 20-30 minutes. Let cool on rack for 15 minutes and then carefully (bird will probably stick to rack) remove to platter. Oh, and be very careful removing it from the oven, because the bottom of the roaster will be full of grease.
Short blog today, because the football game is being drawn up in diagrams this evening. Mom says there are priorities, and the milonga comes first. So just know I am thinking of you all, even the Pilgrims!
Kiddo/QB Indian Braves
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