Salisbury Steak Savory beef patties simmered in a rich French onion gravy — classic, comforting, and totally satisfying.

If you grew up with TV dinners, Salisbury steak probably brings back a hint of nostalgia. In fact, Salisbury steak was my ...

This simple roast turkey with giblet gravy will make your mouth water. It is extremely flavourful and an ideal dish to make for a Christmas lunch or dinner. In a medium bowl, combine 2 sticks softened ...

Cook the breast and legs separately and use the remaining turkey body and bones for stock ... The braising liquid serves as a base for the gravy, which you can also cook a day ahead and heat ...

Remove from the heat, and allow the liquid to cool completely before straining. Add the turkey to the pot, breast-side down, cover it with the brine, and refrigerate overnight. Drain the turkey ...

of turkey fat to make a smooth paste, and slowly whisk the paste into the stock. Bring back to a simmer and cook for 3 to 4 minutes, skimming any fat from the surface. Strain the gravy through a ...

Serve the turkey in slices with the gravy, and trimmings and sides of your choice. There is no need to baste the meat during cooking, so resist opening the lid. If opened, the temperature is ...

Remove turkey, cover with muslin and a teatowel and allow to rest for 30 minutes. To make the gravy, add the stock to the cooking liquor and bring to the boil. Mix the cornflour with cold water to ...

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...