This simple roast turkey with giblet gravy will make your mouth water ... plus it looks extra fancy on the table. Pre-heat the oven to 200˚C on the bake mode. Place oven rack in the lower part of your ...

Add the turkey to the pot, breast-side down, cover it with the brine, and refrigerate overnight. Drain the turkey, pat it dry, and set aside at room temperature for 11⁄2 hours. Preheat oven to ...

Cook and stir over medium heat until the mixture boils and thickens, stirring to scrape up the browned bits from the bottom of the pan. Serve the gravy with the turkey.

Set the oven to 180°c ... juices run clear it’s ready. Remove turkey, cover with muslin and a teatowel and allow to rest for 30 minutes. To make the gravy, add the stock to the cooking liquor ...

Roast in oven until lightly golden, about 45 minutes. 3. While turkey roasts, stir together orange zest and juice, allspice, cloves, ginger and cinnamon in a small saucepan; bring to a simmer over ...

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...

Set the turkey in a large bowl and cover with plastic wrap or tin foil and refrigerate overnight or up to 2 days. Preheat the oven to 475 degrees ... If the gravy gets too thick, add a little ...

Roast in the oven for about 1½-2 hours ... of Worcestershire sauce and the soy sauce. Bring the gravy to the boil, adding any remaining turkey juices released while the meat was resting.

That’s why I love this oven-roasted turkey breast. It’s tender, juicy and has all the same garlicky-herb flavors and golden-brown crispy skin, just without the long prep.