Stir in the flour, oats, graham cracker crumbs, coconut, salt and ground cinnamon, making sure all the dry ingredients are
coated with the butter mixture.
Grill the apricots, cut sides down, over direct medium heat, with the lid closed as much as possible, until heated through, 4 to 6 minutes, turning and
brushing with the butter mixture once.
Brush turkey
generously with butter mixture on all sides and under skin, getting some garlic and lemon zest under skin — that'll make it taste so much better.
Uncover, brush tops of each
piece with butter mixture, and continue to roast until an instant - read thermometer inserted into the thickest part of each piece registers 165 °F, 40 — 50 minutes.
Well, it
starts with the butter mixture, packed full of fresh sage, thyme and parsley, that is smeared under the skin and over the surface of the turkey.
Reduce oven temperature to 350 ° and continue to roast turkey,
basting with butter mixture every 10 — 15 minutes and rotating pan every 30 minutes or so if bird is browning unevenly, until an instant - read thermometer inserted into the thickest part of breast registers 150 ° (temperature will continue to climb as the bird rests), 40 — 70 minutes longer.
I love making these for a get together, because you can assemble the sandwiches the night before, pop»em in the fridge overnight, then
top with butter mixture and bake right before the party.
Place each ear of corn on a square of heavy aluminum foil and spread
each with butter mixture.
Top with a second sheet of phyllo and brush
with the butter mixture.