Home » Thanksgiving » Turkey

  • Roast Turkey in 45 Minutes with Mark Bittman (NYTimes)

    Roast Turkey in 45 Minutes with Mark Bittman (NYTimes)

    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, […]

    Continue reading »

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

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

    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 […]

    Continue reading »

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

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

    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 […]

    Continue reading »

  •  
  • How to Make Gravy by Melissa Clark (NYTimes)

    How to Make Gravy by Melissa Clark (NYTimes)

    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 […]

    Continue reading »

  • How to Carve a Turkey by Saveur

    How to Carve a Turkey by Saveur

    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 […]

    Continue reading »