Marion Kane: Food Sleuth®

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Ultimate Roast Turkey — Back by Popular Demand

October 3, 2009

Here is the roast turkey recipe that changed my life when I made it for Thanksgiving. It is based on a Martha Stewart version that I streamlined, adapted and improved. My gravy is old-fashioned and the best.

The result: magazine cover looks and superbly moist, evenly cooked flesh.

Dear cooks, you’re welcome. Read more…

Filed Under: Turkey Tagged With: black currant jam, cheesecloth, drippings, dry white wine, frozen turkey, ground pepper, kosher salt, martha stewart, ml bottle, place pan, place turkey, purpose flour, red currant, roast turkey recipe, roasting pan, stuffed turkey, turkey 1, turkey gravy, turkey stock, wire rack

Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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