Published: November 14, 2006 7:00 PM
By ERICA MARCUS. STAFF WRITER
Photo credit: Newsday/Ken Spencer | The legs and thighs are separated from the body of the turkey, and cooked for different times, and without stuffing, to insure that each kind of meat is cooked to perfection. Then the turkey is reassembled for a beautiful table display before serving. (November 8, 2006 )
It sounds sacrilegious, I know. Roasting the turkey breast and legs separately for Thanksgiving may strike you as altogether wrong-headed, like serving a standing rib roast for July Fourth, shish kebab for Easter or cupcakes at a wedding (which, come to think of it, has become fashionable lately in certain circles).
But consider that your guests spend maybe 30 seconds gazing at the turkey...
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