Yield: Yields about 2 cups gravy.
Servings: eight with ample seconds and leftovers.
Basting with cider during the last hour of roasting creates a sweet and beautiful bronze-glazed finish.
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I've made this turkey at least once a year since this issue came out. Always use an unmediated bird, always brine it. People often say it is the best turkey they have ever had. I omit the sage because I hate it. Sometimes it takes far less time than it should. Not sure why. Turning it is a bit of an ordeal so sometimes I don't do all the turns and it doesn't seem to make a difference. Always delicious. Love Fine Cooking.
I think this is one of the best turkeys I've ever made. Used a fresh, Kosher turkey and took it out of the oven at 165 in the thigh. It was so juicy and delicately flavored. Everyone loved it and asked for the recipe. Really easy to put together.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
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