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Recent Reviews

Re:Roasted Turkey with Juniper-Ginger Butter & Pan Gravy

This was the juiciest turkey ever.... and we always get our turkey from the same farm. This method of brining was the easiest because it didn't require finding refrigerator space for all the liquid, nor did the bird become overly salty. The only problem I found with the recipe was the instruction to discard the neck and giblets.... why do that?I also liked that the turkey roasted for two hours undisturbed, in essence braising, giving the cook time to go out for a walk. After the browning time the skin was a lovely bronze (although patches from the butter mixture darkened some areas)

Posted: 06:32 pm on November 29th 2008