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Recent Reviews

Re:Maple-Brined Turkey Breast with Mushroom Gravy

This recipe, coupled with the one for braised dark meat, sounded and LOOKED so appealing in the October issue that I even bought the platter pictured (from Bantam Tile Works) to put the turkey in. Brining the breast overnight yielded a subtle maple sweet flavor and an incredibly juicy result. The skin was brown and crispy - tenting with foil was necessary after about 1.45 hours in the oven using convection setting at 325. Not having to add butter to the skin for this outcome was much appreciated given the amount of same used in other dishes served at the holiday meal! For a party of 9 using 1 oven, not cooking a whole bird was a lifesaver and no one missed the carving ritual. Plenty of meat left over.

Posted: 07:36 am on November 26th 2016

Re:Turkey Roulades with Fontina and Sage

A truly tasty end product, but production is flawed. I practiced making the roulade when the issue first came out and couldn't get it to hold together with the bacon wrap...watched the video and saw what I might have done wrong, then tried again for Thanksgiving. Still, attaching the bacon with toothpicks proved impossible. I found another technique (first encasing the roll in parchment and then in aluminum foil) to be more successful, although the bacon isn't crispy because I didn't brown it first.

Posted: 09:40 am on November 27th 2014