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Homestyle Turkey, the Michigander Way
January 23, 2003

This is a wonderful recipe for beginners as well as the experienced cook. I put this bird in the oven, went to the movies, came back to a moist succulent turkey. It's that easy. I put butter under the skin of the legs too (in total I use 1 cube for the entire bird). I also add black pepper to the seasoning. Every bite is moist!! You can't go wrong!! Lots of wonderful pan juiced to make gravy with. Superfine flour called "Wondera" by Gold Medal is a must for new cooks. Your gravy will be lump free. Taste your gravy after you have thickened it to see if you need to add anymore salt and pepper. If too salty, just dilute with water and a little more flour...until it tastes good. Easy gravy!

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