I personally prefer smoked over fried and roast turkey. The orange-tea smoky flavor infuses the whole bird to render even the breast meat juicy. As my father cooks at least three turkeys, each using a different cooking technique mentioned above, he’s also preparing several carb-loaded side dishes. Read more
Parade Magazine: Roast Brussel Sprouts and Wild Brown Rice
Sanura
African Heritage & Health Week, Fall, Fresh Food Fast, Kwanzaa Recipes, Lunch, Media Relations, New Year's Day Recipes, Parade Magazine, Thanksgiving Recipes, Tonewood Maple, Vegetables, Whole-Grains, Winter
brussel sprouts, grains, Parade Magazine, Parade.com, Roast Brussel Sprouts and Wild Brown Rice, Tonewood Maple Seasoning, turkey bacon
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