The Perfect Way To Season That Bird, and a Gravy With a Sweet Side, to Boot!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrots, casserole, celery, Chiquita, Clabber Girl, College Inn, Cool Whip, cranberries, Cranberry Gravy, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, gravy, Green Giant, Herb Turkey, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Oregano, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, progresso chicken broth, recipe, Ritz crackers, Rosemary, sage, Sara Lee, Sargento, slow cooker, Sweet Gravy, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, turkey, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
There are so many ways to cook a turkey, that sometimes the simpler ways are overlooked. Fresh meat, savory green herbs of all types, and a redefined sweet gravy, make this a reinvention of a true classic. Whether you’re making this for America’s big day of binging, some other special occasion or just simply because you want a nice meal, it’s a recipe you’re going to hold on to for the rest of your life.
The recipe feeds about 12 people, and introduces fresh herbs like: sage, thyme, and rosemary, tucked under a crisp skin. The gravy is a new take on an old classic, incorporating hints of cranberry, and other sweet seasonal flavors. If you don’t have a yearly turkey recipe already, adopting this one, will set you apart, every year. I make turkey a few times, year round, mostly because this recipe is so incredibly delicious that I can’t always wait until the big day!
Recipe and photo courtesy of Betty Crocker
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