"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
Turkey 2 - 3 pkgs. gravy Large scoop of chicken base 1/2 lb. butter
Cook turkey with or without stuffing. Slice turkey and layer into roaster. Mix drippings and 2-3 pkgs. turkey gravy and 1 cup water for each pkg. of gravy. Add large scoop chicken base and 1/2 lb. butter. Mix all together and pour over meat. If meat isn't covered, add more water. Store till needed. Heat 1 1/2 - 2 hours @ 350º. Take meat out and make gravy with remaining liquid.
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