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  Roast Turkey in 45 Minutes with Mark Bittman (NYTimes)

  New York Times, Thanksgiving, Turkey

  INGREDIENTS 1 8- to 12-pound turkey 10 garlic cloves, peeled and lightly crushed, more to taste 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon 1/3 cup extra virgin olive oil or butter Salt and pepper to taste PREPARATION 1. Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, [...]

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  How to Cook a Turkey – All about Gravy by Food Wishes

  Sides, Thanksgiving, Turkey

  Gravy Ingredients: 3 cups cooking liquid from turkey pan (fat removed) 4 cups turkey stock from the neck 1/2 cup cooked onions from pan *2-3 tbsp turkey fat *1 tbsp butter *1/4 cup flour salt and pepper to taste 1 tbsp chopped sage *double for thick gravy Notes: Gravy is the lifeblood of any real thanksgiving feast. It will moisten the driest turkey, and saturate the most solid stuffing. Lumpy mashed potatoes are no match for its slow-moving seduction. I [...]

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  How to Cook a Turkey Part 1- Prep and Roasting by Food Wishes

  Thanksgiving, Turkey

  Ingredients: Turkey (12-14 lb turkey) 1 tbsp black pepper 2 tbsp kosher salt 1 tbsp poultry seasoning (fresh, not from 1997) 2 onions 3 ribs celery 2 carrots 3 rosemary sprigs 1/2 bunch sage 1 bay leaf 1 stick butter, or a flavored butter recipe  Notes: The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. This video recipe for how to cook a turkey will [...]

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  How to Make Gravy by Melissa Clark (NYTimes)

  New York Times, Sides, Thanksgiving, Turkey

  Items to note in this video: – You can make gravy a head of time – Simmer the turkey neck and gizzard in chicken stock or turkey stock if you have it (1 hour) – Then make a roux (equal parts butter and flour) – make sure you whisk furiously as you add your flour and make sure there are no lumps – When you add your stock to the roux whisk furiously again to combine thoroughly – If you [...]

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  How to Carve a Turkey by Saveur

  How-to, Knife skills, Saveur, Thanksgiving, Turkey, Uncategorized

  Don’t worry about hacking up your turkey in front of your Thanksgiving guests! SAVEUR executive food editor Todd Coleman takes you through his simple technique for carving a beautiful bird, right at the table. WHAT YOU’LL NEED A cooked whole turkey on a platter A secondary plate, for cutting the meat (a carving board tableside is an inelegant option) A serving platter for the final carved pieces WHAT TO DO 1. Cut through the leg to remove it, popping under [...]

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