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Roast-Turkey Gravy
This rich gravy is mostly done in advance, which makes it potluck-friendly. The secret to its depth of flavor is a very dark roux. Madeira adds complexity.
The recipe is based on one from chef Ian Boden of the Shack in Staunton, Va., whose in-laws tasked him with re-creating a gravy he had never tasted from a matriarch he'd never had the chance to meet.
We tested the recipe with homemade and with store-bought broth, and we strongly recommend using homemade.
Raw turkey necks are available at Harvey's Market in the District's Union Market.
The gravy can be made a day in advance; reheat over medium-low heat, with fresh roast turkey drippings stirred in just before serving.
Adapted from a recipe by Ian Boden, chef at the Shack in Staunton, Va.
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Simple Roast Turkey With Simplest Gravy
This is a salted, or dry-brined, bird, roasted in just a few hours, and its accompanying gravy is guaranteed smooth and lump-free -- because it has no flour.
For a twist: Mix 2 tablespoons of minced sage, rosemary or thyme with the salt when you rub the turkey; and/or try stuffing the cavity of the turkey with a bunch of any of those herbs and a halved lemon; or add a tablespoon of ground cumin to the salt when you rub the turkey and stuff the cavity with a halved orange.
It's helpful to have an instant-read thermometer for checking doneness.
To read the accompanying story, see: The ultimate guide to your first stress-free Thanksgiving.
The bird can be salted and stored in the refrigerator for up to 2 days in advance. It needs to rest at room temperature for 1 hour before roasting.
From cookbook author Julia Turshen.
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You May Be Carving Your Turkey Wrong. Follow These Steps This Thanksgiving.
How to carve and garnish a whole turkey
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Carving a turkey, whether for Thanksgiving or any other holiday celebration, is a necessity that somehow became a grandiose tradition. In popular culture, the honor has traditionally gone to the family's patriarch. That practice dates to the Middle Ages. Back then, using forks to eat was not commonplace, so having the man of the manor slice the meat into bite-sized chunks for women and children to eat by hand was seen as a mark of chivalry. But nowadays, anyone can carve the turkey. Nonetheless, whoever's holding the knife, you don't want to ruin the centerpiece of the feast by botching it.
© Problem Solved This kitchen tool will help carve a turkey much easier and faster.Watch the video to learn how to properly carve and garnish a turkey.
What is the best garnish for turkey?Start the day smarter. Get all the news you need in your inbox each morning.
Once you've cooked and carved your turkey, there's one final step before it disappears under a mound of gravy, cranberry sauce, mashed potatoes, and assorted vegetables. You have to garnish the meat. Decorative accompaniments such as apples, oranges, lemons, limes, and fresh herbs like parsley and chives add to the aesthetics and also help mark the meal and the occasion as something special.
Why do we pull the wishbone?The wishbone is a forked bone called the furcula that sits between the bird's neck and breastbone and helps it to fly. And yes, it's a misconception that turkeys can't fly. They can, just not very far. Pulling the turkey's wishbone for luck after a meal is a tradition that began in ancient Italy. The Etruscans believed birds had divine powers which they could tap into by touching the bird's furcula after it was killed. Later, the Romans came up with the ritual we still use today. Two people tug at the wishbone to break it, and the person who ends up with the larger piece of bone is supposedly blessed with good luck. Which is more than can be said for the turkey.
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This article originally appeared on USA TODAY: You may be carving your turkey wrong. Follow these steps this Thanksgiving.
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