Roasted turkey with smothered gravy from The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux by Paul Virant and Kate Leahy

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

Accompaniments: Pickled leek stuffing; Smashed Yukon Gold potatoes; Braised fermented Brussels sprouts with chestnuts; Scarlet turnips with crème fraîche and preserved lemon; Glazed butternut squash aigre-doux

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

    Turkey brines 1 to 2 days.

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.