ALLRECIPES.COMALLRECIPES.COM 3939 OCT/NOV 2019OCT/NOV 2019
“I used the pan
drippings, some
white wine, and
cornstarch to make
a sauce to pour
over the carved
roast. Family
and guests just
about finished
the whole thing.
This is a keeper!”- BRUZEBRA
“I added
¾ teaspoon liquid
smoke to the
brine, and I’m
glad I did. It
was a nice
underpinning for
the maple flavor.”- NB MAGGIE