It actually seemed like I knew what I was doing, for once. I used a recipe from a Google search here, except I used olive oil instead of butter, yellow onions instead of shallots, quartered white potatoes instead of baby potatoes, sans parsnips, and made the gravy from a 16 oz. serving of homemade chicken soup since I didn't have any beef stock. Made it in my countertop oven in a 4 qt. Dutch oven with the lid on to keep things moist, and then removed the lid to brown up the skin. It came out nice and crispy and the veg was just right. Even the gravy worked. Paired well with some merlot. So looks like I'll be eating turkey for the next few days.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.