Bridget and Julia teach viewers how to make the ultimate Beef Tenderloin with Smoky Potatoes and Persillade Relish. Tasting expert Jack Bishop challenges Bridget to a turkey tasting. Gadget critic Lisa McManus reviews fat separators, and then test cook Dan Souza makes Turkey Breast en Cocotte with Pan Gravy.
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From This Episode
- RecipeTurkey Breast en Cocotte with Pan GravyCooking a turkey breast is a great alternative to tackling the whole bird; it’s easy to handle and full of white meat.
- Taste TestSupermarket TurkeyThe holidays are no time to gamble on a bird that cooks up dry and bland—or, worse, exhibits off-flavors.
- Equipment ReviewFat SeparatorsWe tested six 4-cup fat separators made of glass or plastic, ranging in price from $11.99 to $33.95.
- RecipeBeef Tenderloin with Smoky Potatoes and Persillade RelishFor special occasions, few cuts top a beef tenderloin. This elegant roast cooks quickly and serves a crowd, and its rich, buttery slices are fork-tender.
