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RedMatryoshka

United States

Member since Nov 2011

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Reviewed Best Gravy Ever

Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

As a turkey and gravy novice, this recipe was fail safe. However, I improvised a bit. I used unsalted giblet stock that I made the night before (at the same time, I sunk the bird in brine). When the bird came out of the oven, it was easy to deglaze my brand new roasting pan with the juices. I used sauvignon blanc and rosemary because I had th...

Reviewed Good Eats Roast Turkey

Nov 25, 2011 in Food Network Community Toolbox on FoodNetwork.com

As if this recipe needs accolades... This was my first Thanksgiving as host, and this recipe made a perfectly succulent, seasoned, juicy, bird with ZERO basting. I may play around with brine flavors in the future to make it fun. I think my mother was actually EXPECTING my turkey to be dry as a first timer, and it wasn't, so for that I think she...

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