I am the designated cooker of the turkey because I always cook it to perfection. After I carefully clean the turkey inside and out, I season it and stuff it with sliced juicy green Granny Smith apples. To add addition flavor, my dad meticulously injects the turkey with a Cajun seasoning. Afterwards, I place the turkey gently in a clear Reynolds Wrap bag to seal in the flavor, and placed in the oven on 350 degrees Fahrenheit until the red button pops out and it is golden brown. My mom cuts the collard greens almost to a sliver size so that the tastes of the greens are truly heavenly when it touches the pallet. The macaroni-n-cheese just melts in the mouth. The turkey turns out so juicy and golden brown that it falls apart when cut with a knife. The key lime cake is dressed beautifully with a buttery cream cheese icing that simply melts in the mouth because of an unusual moistness. After eating our scrumptious meal, the time to dance off the calories
I am the designated cooker of the turkey because I always cook it to perfection. After I carefully clean the turkey inside and out, I season it and stuff it with sliced juicy green Granny Smith apples. To add addition flavor, my dad meticulously injects the turkey with a Cajun seasoning. Afterwards, I place the turkey gently in a clear Reynolds Wrap bag to seal in the flavor, and placed in the oven on 350 degrees Fahrenheit until the red button pops out and it is golden brown. My mom cuts the collard greens almost to a sliver size so that the tastes of the greens are truly heavenly when it touches the pallet. The macaroni-n-cheese just melts in the mouth. The turkey turns out so juicy and golden brown that it falls apart when cut with a knife. The key lime cake is dressed beautifully with a buttery cream cheese icing that simply melts in the mouth because of an unusual moistness. After eating our scrumptious meal, the time to dance off the calories