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Cook the Issue 2010

Cook the Issue 2010: Herb Gravy for a Brined Turkey

By Pielove, member

November 24th, 2010

This recipe made a lovely, light (ie not pasty) gravy with excellent flavor.  My bird did not produce a lot of fat and "drippings"-- I don't know why.  So I used all the stuff in the pan, plus the giblet broth which had simmered all day in the slow-cooker.  Yum.  The herbs had to be added as a garnish to appease the 5-year-old anti-green-bits faction.  Great gravy-- I can't wait for hot turkey sandwiches.

Recipe Used: Herb Gravy for a Brined Turkey

posted in: Gallery, Cook the issue 2010
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