To avoid any risk of Thanksgiving dinner not being indulgent enough, we created this over-the-top turkey and gravy affectionately dubbed "bacon bird." We wanted an easy way to infuse a turkey with ...
Preheat oven to 325°F. Rinse turkey thoroughly inside and out with cold water; pat dry. Sprinkle neck and body cavities with half of the salt mixture. Loosely stuff neck cavity with about 2 cups ...
When making pot roast, don't just ditch those drippings at the bottom of the pan. You can turn that flavor goldmine into a rich and robust gravy in no time.
Gravy is a sauce made from the juices and scraps left over after cooking meat. Aside from pan drippings, gravy is also typically enriched with broth, seasoning, and aromatics and may be thickened with ...
No standing rib roast is complete without a gravy boat of hot, luscious gravy on the side, and our latest gravy recipe is one of our favorite ones ever because it is so delicious and easy to make.
Field and Podhaizer prefer to make a roux to build up the consistency of their gravy. Field recommends pouring off all but ...
The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans ...
1. Preheat oven to 500 degrees. 2. With a small sharp knife, prick the ham skin all over, make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly ...
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