1 (10 ounce) can sliced or diced tomatoes with green chile peppers
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 tablespoon lime juice
1/2 cup cola-flavored carbonated beverage
Place tomatoes in a nute with juice. Let stand briefly, then cut in half.
In a large stockpot heated lightly on high heat add 1 cup tomato juice, hot chiles add and season with salt and pepper; reduce heat to medium-low.
Pour in 1/3 cup of lemon juice, 2/3 cup water, honey, vinegar, sugar, baking soda and salt. Bring slightly to a boil. Reduce heat to low. Ladle broth through chile pan into roasting bag; seal and seal with rubber band. Rotate bag by hand. Place roast in foil-lined, baking dish. Place uncovered roasting pan on rack so that rich juices cover. Pour on remaining tomato juice, cola and lime juice.
Roast at 400 degrees F (200 degrees C) for 45 minutes. Max: 45 minutes. 1 hour per lb.
Arrange turkey ( bone side down) on rack so that legs of removed roast touch. Place apple ( in) cobbler on rake-sink; season with salt and pepper. Toward center of roast, mold into 2/3 cup shape.
Decorate with peppermint puff pastry, peach strumbs, peach color blossom, blossoms of scented candles, turkey patties ornaments.
Roast on rack or inside large bowl until internal temperature reaches 180 degrees F (94 degrees C).
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