Girl49
Cook
- Joined
- Oct 30, 2011
- Messages
- 93
Wondering if someone more experienced than I can tell me why, during and after roasting a 19-lb. (not frozen, free-range) turkey, there was a lot of fat and some pan juices but virtually no brown bits/"crackles" in the pan bottom; it was hard to make tasty gravy. Anyone else have this experience?