Category: Meat

How to make a proper brown gravy — it’s just like making a Béchamel cream sauce, except that instead of melted butter, you start with the fat and drippings collected in the pan after roasting meat: Roast meat in a roasting pan, then remove from oven, let it rest for a bit, and remove it from

For Thanksgiving this year, Piglet roasted two small turkeys instead of one, and was pleased with both the flavor and the shorter cooking time. Here’s her technique: The day before cooking, “dry brine” the turkey by rubbing it with half a cup of coarse salt and a mix of dried herbs and spices. Air-dry in