Roast turkey and gravy, without stuffing from How to Cook Everything: Simple Recipes for Great Food (page 403) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for butter.

  • ingabritt on November 30, 2017

    A. Followed his instructions carefully with a 19 pound turkey. Worked beautifully in about 4 hours and 15 minutes (the turkey was never frozen and I didn’t baste much). I used lemon pepper for seasoning, and was very generous with the butter—i ended up using about a stick and a half. I controlled the browning by covering different parts of the breast with foil as they got dark. Made on 11-29-17

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.