recipe reviews for:

Roast Turkeys With Rich Pan Gravy

“Over the years, I've developed a first-rate, do-ahead menu. Here's how: I roast two small turkeys instead of one big one. We all like the idea of someone carving the turkey at the table, but here's the reality: Most people don't know how. You're gonna get turkey juices all over that nice white tablecloth, while the side dishes turn tepid. So carve one in the kitchen and use the second one for display. The second turkey is strictly for show, seconds and leftovers.”

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Reviewed: Nov. 27, 2007

I'm rating the gravy only... it was yummy!!!

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Reviewer:

JENELLEBELLE

	Cooking Level: Intermediate Home Town: Macomb, Michigan, USA Living In: Lansing, Michigan, USA
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Reviewed: Dec. 8, 2005

I "blended" this recipe with one for a dry-brined turkey from Fine Cooking -- so that I did not have to wet brine two turkeys. Splitting the bird and roasting it flat was a FANTASTIC time-saver!!! I made Thanksgiving dinner for 20 with only one oven -- and am so grateful for this recipe. The gravy is fantastic!!!

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Reviewer:

Lisa Rae

	Cooking Level: Expert Home Town: Portland, Oregon, USA
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