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Would you add the zest towards the end or from the start?
What's the method? Ab initio if you're injecting the mix into the flesh, but quite late if it's a basting mixture.
gbj_tester-
Current method is throwing it all in a slow cooker and leaving it for 3-4 hours, then crisping the skin in a grill.
In more detail: rub defrosted turkey with rosemary butter, salt and pepper; put butter, rosemary, thyme, and lemon (now lime juice) in a slow cooker; add turkey on top; cover and cook on high for 3-4 hours for a 4kg bird; remove when internal temp is 74C; grill in lower half of oven for 10-15 mins until skin is crispy golden brown.
I’m trying to work out a recipe that doesn’t require having an oven on for hours and requires minimal labour.
Adhiero
Thanks. Would you add the zest towards the end or from the start?