ROAST TURKEY WITH PORT GRAVY
Categories Fruit turkey Vegetable Roast Sauté Christmas Thanksgiving Dinner Apple Port Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For stock:
- Heat oil in heavy large saucepan over medium-high heat. Add neck, heart, and gizzard, then celery and onion; sauté until deep brown, stirring often, about 18 minutes. Add 6 cups water and bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Strain stock into large measuring cup and reserve; discard solids. DO AHEAD Can be made 1 day ahead. Cool slightly, cover, and chill.
- For turkey:
- Place turkey on rack in large roasting pan. Mix onion, apple, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme in bowl. Spoon mixture into main turkey cavity. Tuck wing tips under; tie legs together loosely to hold shape. Rub oil over turkey; sprinkle with 3 teaspoons salt and 1 teaspoon pepper. DO AHEAD Can be made 1 day ahead. Cover with plastic; chill.
- Position rack in bottom third of oven and preheat to 400°F. Roast turkey uncovered 45 minutes. Reduce oven temperature to 375°F. Roast turkey 1 hour. Turn pan around; pour 1 cup turkey stock over. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Transfer turkey to platter; tent loosely with foil and let stand 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan juices for gravy.
- For gravy:
- Blend butter and flour in small bowl to smooth paste. Tilt roasting pan; spoon off fat from pan juices. Place pan over 2 burners on medium-high heat. Add Port and 1 cup turkey stock; bring to boil, scraping up browned bits. Transfer to large saucepan. Measure 3 cups turkey stock, adding chicken broth if needed. Add to saucepan and bring to boil. Whisk in flour paste. Boil until gravy is thick enough to coat spoon, whisking occasionally, about 15 minutes. Season gravy with salt and pepper.
PERFECT ROAST TURKEY WITH BEST-EVER GRAVY
Provided by Food Network
Categories main-dish
Time 6h
Yield 18 servings with about 7 cups
Number Of Ingredients 8
Steps:
- Position a rack in the lowest position of the oven and preheat to 325 degrees F.
- Reserve the turkey neck and giblets to use in gravy or stock. Rinse the turkey inside and out with cold water. Pat the turkey skin dry. Turn the turkey on its breast. Loosely fill the neck cavity with stuffing. Using a thin wooden or metal skewer, pin the neck skin to the back. Fold the turkey's wings akimbo behind the back or tie to the body with kitchen string. Loosely fill the large body cavity with stuffing. Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish. Place the drumsticks in the hock lock or tie together with kitchen string.
- Place the turkey, breast side up, on a rack in the roasting pan. Rub all over with the softened butter. Season with salt and pepper. Tightly cover the breast area with aluminum foil. Pour 2 cups of the turkey stock into the bottom of the pan.
- Roast the turkey, basting all over every 30 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching the bone) reads 180 degrees and the stuffing is at least 160 degrees, about 4 1/2 hours. Whenever the drippings evaporate, add stock to moisten them, about 1 1/2 cups at a time. Remove the foil during the last hour to allow the skin to brown.
- Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees F. Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
- Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl or large measuring cup. Let stand for 5 minutes, then skim off and reserve the clear yellow fat that has risen to the top. Measure 3/4 cup fat, adding melted butter if needed. Add enough turkey stock to the skimmed drippings to make 8 cups total.
- Place the roasting pan on two stove burners over low heat and add the turkey fat. Whisk in the flour, scraping up browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes. Whisk in the turkey stock and the optional bourbon. Cook, whisking often, until the gravy has thickened and no trace of raw flour remains, about 5 minutes. Transfer the gravy to a warmed gravy boat. Carve the turkey and serve the gravy and the stuffing alongside
MOIST ROAST TURKEY WITH A PORT GRAVY
made 2 roast ducks, roast leg of lamb and a roast turkey for Christmas dinner. I have posted a recipe already for roast lamb so I thought I would post one for turkey and one for duck. I know you probably can't think of food now, but I thought I would post these for next year or other special occasions throughout the year. I only bought a 2.5kg turkey as I was doing other meats, so you will have to adjust cooking times if roasting a bigger bird. I stuffed mine with a fois gras fig stuffing, MMmmm, it was delicious but you can stuff yours with your favourite stuffing.
Provided by The Flying Chef
Categories Whole Turkey
Time 4h20m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Discard giblets if inserted, rinse turkey under cold water inside and out, pat dry. Spoon seasoning or stuffing into cavity and tie legs together with kitchen string.
- In an oven proof baking dish pour in chicken stock and half the port. Place turkey upside down in dish, cover dish tightly with foil, bake in a slow oven (130c) 4hrs.
- Remove foil place turkey right way up, combine remaining port with sugar, brush over turkey. Roast uncovered 180-190c for a further 45 Min's or until turkey is browned and cooked through.
- Remove turkey from dish cover with foil to keep warm. Strain juices into a pan, to remove any bits of meat and fat. Heat over a medium heat, mix a little water with cornflour, pour into sauce, stir until mixture boils and thickens.
- Serve turkey with port gravy.
Nutrition Facts : Calories 1101.6, Fat 50.5, SaturatedFat 14.2, Cholesterol 425.9, Sodium 454.6, Carbohydrate 13.6, Sugar 10.2, Protein 128.5
BRINED ROAST TURKEY WITH PAN GRAVY
This recipe is courtesy of Wolfgang Puck. It is the most delicious and moist turkey I've ever eaten. Although it is a rather involved recipe, it is well worth the effort!
Provided by Cucina Casalingo
Categories Whole Turkey
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 36
Steps:
- Brine:.
- In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil.
- Lower to a simmer and stir in the honey and maple syrup until well blended.
- Turn off heat and allow to cool to room temperature.
- Rinse the turkey inside and out with cold tap water.
- Reserve the neck and specialty meats for pan gravy.
- Set the turkey in the brine, making sure that the turkey is fully immersed in the brine.*.
- Place a weight on top of the turkey to make sure it is always covered with brine.**.
- Marinate for at least 4 hrs to overnight, depending on the weight of the turkey, in the refrigerator.
- Turkey:.
- Preheat oven to 325 degrees F.
- In a shallow roasting pan, place the carrots, celery and onions.
- Remove turkey from brine.
- Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin.
- Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
- Place the turkey over the vegetables, breast-side up, in the roasting pan.
- Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation.
- Drizzle the turkey with olive oil and rub it into the skin.
- Roast the turkey to at least 165 degrees F in the breast, about 2 ½ hours. If the skin gets too dark during roasting, tent with foil.
- Transfer turkey to a platter and allow to rest. Meanwhile, prepare the pan gravy.
- Gravy:.
- Tilt the pan and skim as much fat as possible off the juice with a spoon.
- Set the pan on 2 burners set on medium heat.
- Deglaze roasting pan with white wine and Madeira.
- Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains.
- Add the turkey stock, thyme and parsley.
- Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer.
- Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened.
- Season, to taste, with salt and pepper.
- Turkey stock:.
- Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat.
- Add the neck and giblets and cook until browned all over, about 7 minutes.
- Remove the pan from the heat and deglaze with the port.
- Return the pan to the heat and cook until the port is almost completely evaporated, about 20 minutes.
- Add the carrots, onions, celery, rosemary and peppercorn.
- Cover with cold water by 4-inches. Bring to boil. Reduce heat to a simmer, and simmer for 2 horus, adding a little more water, if necessary.
- Skim any scum that rises to the surface of the stock and discard.
- Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
- * I use a bright orange, new, 5-gallon painters bucket with lid from hardware store.
- **I use a well-scrubbed brick that has been baked at 350 degrees in an oven for 30 minutes. After thoroughly cooled, wrap with foil and place in a zip-lock bag, removing all the air.
Nutrition Facts : Calories 1528, Fat 55.2, SaturatedFat 21.2, Cholesterol 327.9, Sodium 22485.5, Carbohydrate 166.9, Fiber 7.6, Sugar 136.7, Protein 88.8
ROAST TURKEY WITH GRAVY
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.
- Remove the neck and giblets from the turkey. Discard the liver, set the others aside. Dry the turkey inside and out with paper towels. Season the breast cavity with salt and pepper. Slice the onions and halve the garlic head crosswise. Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf. Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
- Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper. Tent turkey with aluminum foil and roast for 2 hours. Set aside about 3 tablespoons of the butter for basting the bird.
- Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes. Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours. Discard the giblets if desired, or reserve for giblets gravy. After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more. Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
- For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables. Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan. (Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.) Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes. Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper. Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity. Pour any juices that have accumulated into the gravy, Carve the turkey.
- Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
- Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
- Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
- Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
- Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
More about "roast turkey with pear and port gravy food"
ROAST TURKEY WITH PORT GRAVY RECIPE - BON APPéTIT
From bonappetit.com
Servings 6
- Heat oil in heavy large saucepan over medium-high heat. Add neck, heart, and gizzard, then celery and onion; sauté until deep brown, stirring often, about 18 minutes. Add 6 cups water and bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer 1 1/2 hours. Strain stock into large measuring cup and reserve; discard solids. DO AHEAD Can be made 1 day ahead. Cool slightly, cover, and chill.
- Place turkey on rack in large roasting pan. Mix onion, apple, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme in bowl. Spoon mixture into main turkey cavity. Tuck wing tips under; tie legs together loosely to hold shape. Rub oil over turkey; sprinkle with 3 teaspoons salt and 1 teaspoon pepper. DO AHEAD Can be made 1 day ahead. Cover with plastic; chill.
- Position rack in bottom third of oven and preheat to 400°F. Roast turkey uncovered 45 minutes. Reduce oven temperature to 375°F. Roast turkey 1 hour. Turn pan around; pour 1 cup turkey stock over. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Transfer turkey to platter; tent loosely with foil and let stand 30 minutes (internal temperature will rise 5 to 10 degrees). Reserve pan juices for gravy.
- Blend butter and flour in small bowl to smooth paste. Tilt roasting pan; spoon off fat from pan juices. Place pan over 2 burners on medium-high heat. Add Port and 1 cup turkey stock; bring to boil, scraping up browned bits. Transfer to large saucepan. Measure 3 cups turkey stock, adding chicken broth if needed. Add to saucepan and bring to boil. Whisk in flour paste. Boil until gravy is thick enough to coat spoon, whisking occasionally, about 15 minutes. Season gravy with salt and pepper.
ROAST TURKEY WITH PEARS AND SAGE - ADVENTURES IN COOKING
From adventuresincooking.com
5/5 (2)Category Dinner
- If you want to brine the turkey, (I recommend it!), place it in a brining or turkey-sized oven bag or large stockpot and fill the bag/pot with a brining solution that contains 1 cup of salt and 1 tablespoon of dried sage for every gallon of water. Make sure the bird is completely submerged in the brining solution and place it in the refrigerator to soak overnight. I recommend placing the bag in a large pan to make it easier to get it in and out of the refrigerator.
- The next morning, make the glaze by bringing all the ingredients to a boil in a medium-sized pot over medium-high heat. Bring the heat down to medium low and continue to boil for 20 minutes. Remove from heat, allow to cool a bit, and then puree in a blender or food processor until completely smooth. Set aside.
- Next, make the stuffing. Pour the milk over the dried stuffing cubes in a large bowl and allow them to soak, stirring a couple times to help evenly soak the cubes. Meanwhile, saute the onions in the duck fat or butter over medium-high heat until translucent, about 10 minutes, stirring every couple minutes. Remove the onions from the heat and scrape the onions and duck fat or butter into the bowl with the stuffing. Add the egg, pear, seasonings, and 2 tablespoons of the pear glaze and toss until the ingredients are evenly distributed. Set aside.
- Now you can begin preparing the turkey. Preheat the oven to 450 degrees Fahrenheit. Remove the turkey from the brine, rinse it, and pat dry. Mix together the duck fat or butter with the sage, thyme, salt, and pepper until it is fairly soft and spreadable. Rub the mixture all over the outside of the bird, the inside of the bird, and underneath the skin on the entire front (breast) of the bird. I was able to peel the skin up slightly and then push my way under the entire breast skin with my hands, rubbing the fat and spice mixture everywhere.
PEAR-GLAZED ROAST TURKEY - BETTER HOMES & GARDENS
From bhg.com
4.8/5 (8)Calories 512 per serving
- Preheat oven to 325 degree F. Rinse inside of the turkey; pat dry with paper towels. If desired, season body cavity with salt. Pull the neck skin to the back; fasten with a skewer.
- Tuck the ends of the drumsticks under the band of skin across the tail. If there is no band of skin, tie the drumsticks securely to the tail. Twist wing tips under the back.
- Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with the butter. If desired, insert a meat thermometer into the center of an inside thigh muscle. The thermometer should not touch bone. Cover turkey loosely with foil.
- Place turkey in a 325 degree F oven. Roast for 2-3/4 to 3 hours During the last 45 minutes of roasting, remove foil and cut band of skin or string between drumsticks so thighs cook evenly. During the last 15 minutes of roasting, brush twice with the Pear Glaze. Roast until the thermometer registers 180 degree F. (The juices should run clear and drumsticks should move easily in their sockets.)
ROAST TURKEY CROWN WITH PORT GRAVY AND PORK STUFFING ...
From unileverfoodsolutions.ie
HOLIDAY TURKEY ROAST (THE BEST). THE RECIPE NAME SAYS IT ...
From thestar.com
HOLIDAY TURKEY ROAST (THE BEST) - RICARDO CUISINE
From ricardocuisine.com
5/5 (40)Category Main DishesServings 8-10Total Time 2 hrs 45 mins
- In a 24-cup (6 litre) pot, bring 2 cups (500 ml) of the water to a boil with the salt and brown sugar. Stir until the sugar has dissolved. Remove from the heat and add the peppercorns, bay leaves and remaining water. Place the turkey in the brine. Weigh it down with a plate to keep it completely submerged. Refrigerate for 12 hours.
- In a skillet over medium heat, soften the onion, garlic and cranberries in 1 tbsp of the butter. Once the cranberries start to burst, continue cooking for 1 minute. Season with salt and pepper. Set aside in a bowl.
- In a skillet over medium heat, brown the onion and garlic in the butter. Sprinkle in the flour and mix well. Add the broth, fortified wine and reserved cooking juices. While whisking constantly, bring to a boil. Simmer over high heat for 10 minutes or until the gravy has thickened. Adjust the seasoning. Strain, if desired.
ROAST TURKEY WITH PEARS AND ONIONS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 4 hrsServings 14Calories 300 per serving
- Preheat oven to 325 degrees F. Remove giblets and neck from turkey cavity; reserve for making Homemade Turkey Broth Discard liver.
- Pat turkey dry with paper towels. Place turkey, breast side up, on rack in large roasting pan (17" by 11 1/2").
- Rub outside of turkey all over with 1 1/2 teaspoons salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon thyme.
THYME-PEAR GRAVY RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanTotal Time 10 minsServings 1
- Gradually add pear nectar and reserved drippings to saucepan; bring to a boil, whisking constantly.
HOLIDAY TURKEY ROAST (THE BEST) | THE STAR
From thestar.com
- In a 24-cup (6-litre) pot, bring 2 cups (500 ml) of the water to a boil with the salt and brown sugar. Stir until the sugar has dissolved. Remove from the heat and add the peppercorns, bay leaves and remaining water. Place the turkey in the brine. Weigh it down with a plate to keep it completely submerged. Refrigerate for 12 hours.
- In a skillet over medium heat, soften the onion, garlic and cranberries in 1 tbsp of the butter. Once the cranberries start to burst, continue cooking for 1 minute. Season with salt and pepper. Set aside in a bowl.
- In the same skillet, brown the pork in the remaining butter. Season with salt and pepper. Add the pear and continue cooking for 2 minutes, then add the fortified wine and broth. Let reduce until almost dry. Stir in the bread crumbs and nutmeg. Adjust the seasoning. Transfer to the bowl of cranberries and combine. Cover and refrigerate for 30 minutes.
- With the rack in the bottom position, preheat the oven to 375 F (190 C). Drain the turkey roast and pat dry with paper towels. On a work surface, unroll the roast and lay it flat, skin side down. Spread the stuffing over the centre of the breasts and roll the roast back up. Slide several pieces of butcher’s twine under the meat, letting them extend on either side. Tie the roast and cut off the excess twine.
ROAST TURKEY - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 8Cuisine AmericanCategory Main Dish
ROAST TURKEY WITH ONION AND SAGE SEASONING AND PORT GRAVY ...
From kitchen.nine.com.au
Servings 8Total Time 1 hrCategory Dinner
ROAST TURKEY - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (2)Total Time 3 hrs 20 minsServings 12
PEAR-THYME BRINED TURKEY - COUNTRY LIVING
From countryliving.com
5/5 (1)Servings 8-10Cuisine AmericanTotal Time 24 hrs
ROAST TURKEY WITH PEAR AND PORT GRAVY RECIPE - EPICURIOUS
From epicurious.com
3.7/5 (36)Servings 10
BEST GOLDEN GLAZED TURKEY AND ROASTED PEAR GRAVY RECIPE ...
From goodhousekeeping.com
Servings 12Total Time 4 hrsCategory Thanksgiving, Dinner, Main Dish
HERB-ORANGE TURKEY BREAST WITH ROASTED PEAR GRAVY RECIPE
From saltandwind.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Dinner, Main
HOW TO MAKE THE ULTIMATE HOLIDAY TURKEY ROAST | RICARDO
From ricardocuisine.com
ASTRAY RECIPES: ROAST TURKEY WITH PORT GRAVY
From astray.com
ROAST TURKEY BREAST WITH PORT GRAVY - PATTY SAVEURS
From pattysaveurs.com
ROAST TURKEY WITH FRESH HERBS AND PAN GRAVY - THE BOSTON GLOBE
From boston.com
ROAST TURKEY WITH PEAR AND PORT GRAVY - BIGOVEN.COM
From bigoven.com
ROAST TURKEY WITH PEAR AND PORT GRAVY | RECIPE | ROASTED ...
From pinterest.co.uk
ASTRAY RECIPES: ROAST TURKEY WITH PEAR AND PORT GRAVY
From astray.com
ROAST TURKEY GLAZED WITH PEARS RECIPE - RECIPETIPS.COM
From recipetips.com
ROAST TURKEY WITH PORT GRAVY RECIPES
From tfrecipes.com
ROAST TURKEY WITH ONION AND SAGE SEASONING AND PORT GRAVY ...
From cuisinart.com
ROAST TURKEY BREAST WITH BONE - ALL INFORMATION ABOUT ...
From therecipes.info
THANKSGIVING RECIPES: MASTER RECIPE INDEX | FOOD & WINE
From foodandwine.com
32 EASY AND TASTY ROAST TURKEY RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
ROASTED TURKEY WITH HERBS AND PORT GRAVY - FOOD CHANNEL
From foodchannel.com
HOW DO YOU ROAST A TURKEY BREAST - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPES/ROAST-TURKEY-WITH-PEAR-AND-PORT-GRAVY-2810.JSON AT ...
From github.com
BACON-WRAPPED TURKEY WITH PEAR CIDER GRAVY - LUNCH RECIPES
From fooddiez.com
ROAST TURKEY WITH PORT GRAVY RECIPES - FOOD NEWS
From foodnewsnews.com
ROAST TURKEY WITH PEAR AND PORT GRAVY RECIPES
From tfrecipes.com
ROAST TURKEY WITH PEARS AND SAGE | ROASTED TURKEY, FOOD ...
From pinterest.ca
TURKEY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love