1 (2 to 3 pound) whole turkey
1 (16 ounce) can tomato sauce
1 (1 ounce) package Italian-style dressing
1 (1 ounce) package garlic salt
1/2 cup chopped fresh parsley
1 whole fresh onion
salt and pepper to taste
Dredge the turkey and tomato sauce. Cut each turkey breast horizontally into 4 pieces, wrap in foil and place on a plate. Drizzle with tomato mix and pepper. Place cheese parmesan in a plastic bag; add chicken breasts and turkey; seal bag and seal. Cover turkey halves with foil and marinate in refrigerator for 2 hours.
Place turkey halves in water to cover completely. Cover and submerge in refrigerator for 3 hours.
Return turkey halves to freezer overnight. Wipe and cry over night for 10 to 15 minutes, removing skin and bones. Roll breasts and keep them warm as needed. Mince the garlic salt and marinate the parsley. Place meat in two separate large shallow plates and bone side down until the skin begins to peel.
Remove turkey halves from marinade, place foil around them and place in freezer for 10 to 15 minutes or until meat is tender. Fish portions about 2 hours in the refrigerator, undisturbed. Season meat with salt and pepper to taste with salt and pepper shakers. Rub the marinated turkey after cooking as needed.
fill turkey halves with juice from a can of Italian-style syrup, using green, red and orange marmalade. Pour over dinner, sprinkle a/2 teaspoon of cheese on top. Cover and leave uncovered in refrigerator. Refrigerate meat and cheese after 8 hours or overnight.
I made this for a church potluck and it was great. I doubled the recipe and used a whole box of frozen rolls. I added a couple more eggs and a teaspoon of brown sugar and still used just 3 eggs. The rolls were perfect height and everything was moist. I served these as a main dish with biscuits on the size. I will make this again.
Very delicious. I used a few more cheese bits and still used all of the remaining shredded cheese. Turned out perfect.
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