Prepare this on New Year's Eve day for a feast on January 1.
Remember that song "Ninety-nine Bottles of Beer on the Wall?" Every year during grade school field trips the rowdy boys would begin singing it in the back of the bus. By the time we got down to one or two bottles left on the wall we'd either be at our destination or ready to muzzle those kids! Anyway, you might start humming that old familiar tune when you make my turkey marinade. However, it only takes six bottles of leftover beer along with a few other simple ingredients and guarantees your turkey meat will be succulent and delicious. In this video, I also show you how to "save your skin" and cook up some smooth, mouth-watering gravy to serve alongside your feast. And the best part! No bus ride required sitting squished in the middle seat. Cheers!
6 bottles of beer
One half cup lemon juice
1 small onion chopped
10 cloves garlic minced
1 tbsp. sage
1 tbsp. Penzeys Creamy Peppercorn Dressing Base
Cut Turkey into parts as you would a whole chicken. Put back, neck and giblets into pot with 4 stalks of celery, 1 onion cut in big chunks, 2 tsp. sage and 1 tsp. Lawry’s Seasoned Salt and add water to cover. Simmer all day on low.
Drippings from roasted turkey
2 cups turkey broth made from the back, neck and giblets of cut-up turkey
2 tbsp. corn starch
If you’re at all thinking about cutting carbs, be sure to read The Mouth Trap: the butt stops here! I take you step-by-step into the psychological journey of drastically reducing carbs. It has been almost four years since Terry and I decided to cut sugar and starch from our life and we both will never go back to the way we used to eat.