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. 24, 2010

My dad taught me how to make pan gravy the same way...BUT, we use flour and milk instead of cornstarch and water. Comes out super rich and delicious. Every Thanksgiving I always get a ton of compliments:)

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Reviewer:

Shelley

Reviewed: Nov. 30, 2008

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.

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2 users found this review helpful

Reviewer:

3boyzplusdog

Reviewed: Nov. 27, 2007

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

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4 users found this review helpful

Reviewer:

JENELLEBELLE

Cooking Level: Intermediate

Home Town: Macomb, Michigan, USA

Living In: Lansing, Michigan, USA

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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44 users found this review helpful