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Home Cooking

stock in turkey roasting pan

dijon | Nov 24, 200806:53 AM     14

I am seeing several recipes suggest putting two cups of stock in the roasting pan for the roasting period. Wouldn't this prevent the formation of the brown drippings that are necessary for a flavorful gravy preparation. I have a butterball turkey defrosting so it should presumably be moist with their moisturizing injection. I am using the big green egg but their instructions call for the broth as well. Thoughts?

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