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Roast Turkeys With Rich Pan Gravy
Easiest and best turkeys I ever cooked. The brine keeps the breast moist even after being kept warm (over 140) for over an hour. And the smaller birds cook so quickly. I loved having one carved, on its platter, and warmed even before my guests arrived.
1 user found this review helpful
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Reviewed On:
Nov. 30, 2008
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