Home Cooking 10

Alton Brown's Good Eats Turkey

Emme | Nov 10, 200403:56 PM

I'm planning on trying this turkey this year for Thanksgiving. I've read all the reviews, which continually rave on the bird's moistness and flavor. My only concern is that there is not accompanying gravy recipe. Only one reviewer mentions a concern about not having pan drippings with which to make gravy, but she then notes that the juices poured out of the bird when she cut into it. So here are my questions:

Is the reviewer suggesting she used the juices for her gravy?

Has anyone made this turkey before with great success? And, if so, did you make an accompanying gravy with or without the pan juices?

Do you think this recipe will need a gravy if it turns out to be "so moist"? And if so, any blow your socks off gravy recipes that you would care to share?


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