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Tom Colicchio's Herb-Butter Turkey from 'The Epicurious Cookbook'

Serious Eats Kate Williams Post a comment

This bird is roasted hot to brown the skin, and then low and slow to finish. What sets it apart, however, is the unabashed use of butter. This is not a turkey simply rubbed down with butter. It is slathered, stuffed, and basted with the stuff, and then the gravy is spiked with a couple more tablespoons for good measure. More

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