I read a tip in an old cookbook that suggested using rosemary sprigs as a turkey baster. But wouldn’t it be better to simply insert the rosemary into the turkey baster, letting the juices filter through the rosemary through each dip?
Great flavor, whether your turkey is salt brined or salt rubbed.
How neat is this?
What a great idea Susie! I bet it could have other applications as well…hmmm…what other foods do we baste?
Happy Thanksgiving!
Lori