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“I’m making drunk-turkey. Trust me you’ll love it!”
The day before Thanksgiving, Lloyd marinated a turkey in white wine, lemon, lemon zest, and spices overnight. Thanksgiving morning, he reached into the large covered black pot and removed the drenched gobbler from its wine-bath and placed it in the roasting pan. Sprinkling more spices on and in the turkey covered it with foil, and cooked, at 400 degrees, for several hours; the consistent temperature of most meals prepared by Lloyd.
Our family and friends arrived to the warm glorious aroma of a lovingly prepared Thanksgiving feast. Resting on a wooden board in the kitchen was the tender, succulent turkey, meat slipping off the bone. Not the picture-perfect golden-brown turkey, but unanimously the most tender, best-tasting turkey any of us ever had. Excerpt from The Lloyd Haynes Story. http://www.amazon.com/dp/1548760420