Make-Ahead Turkey Gravy

No Thanksgiving turkey is complete without a richly flavored gravy, but this is so good you'll be using it year round. Unlike most gravies, it can be made ahead to cut down on cooking stress.

Make-Ahead Turkey Gravy
Makes 3 cups

8 cups Turkey Stock
3 tablespoons unsalted butter
1/2 diced button or crimini mushrooms
3 tablespoons minced shallots
3 tablespoons plus 1 teaspoon all-purpose flour
1/4 teaspoon fresh thyme
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large saucepan, reduce the turkey stock over medium-high heat to 3 cups. This will take about 30 minutes and will concentrate the turkey flavor. Set aside.

In a medium saucepan over medium-high heat, melt the butter. Add the mushrooms and shallots and cook for 3 minutes. Add the flour and cook for 2 minutes, whisking occasionally. Slowly add 1 cup of the reduced turkey stock and whisk until fully combined. Add the remaining stock, thyme, salt, and pepper. Whisk over medium heat for 3 to 5 minutes, or until thickened.

Taste for seasoning and add salt and pepper, as needed.

Make ahead tip: The gravy will keep, covered, in the refrigerator for up to 5 days. Reheat it gently over medium heat before serving.

Turkey Stock

Instad of waiting until Thanksgiving, I make turkey stock year-round. Just as versatile as chicken stock but with a decidedly different flavor, turkey stock is a wonderful addition to soups and sauces.

This stock can be stored until needed and is great in Turkey Tortilla Soup, or in any recipe that calls for chicken stock.

Turkey Stock
Makes about 3 quarts

Turkey bones from 1 (13-pound) whole turkey breast
Pinch of salt and pepper
1 tablespoon expeller-pressed safflower oil
1 gallon water

Preheat the oven to 425°F

Using kitchen shears, cut the bones into pieces that will fit into a stockpot. In a large bowl, toss the bones with the salt, pepper, and oil. Spread the bones on a baking sheet and roast until deeply browned, 30 to 40 minutes.

Remove the bones from the oven and transfer to a stockpot, covering with the water. Bring to a boil, reduce the heat to medium-low, and simmer until the meat falls off the bones and the liquid reduces by 20 percent, 1 to 2 hours.

Using a mesh strainer, strain the stock, discarding the solids, cool, and store in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

This recipe comes from my cookbook, Pure Food. 

Old Bay Roasted Turkey Breasts

This simple recipe gets its great flavor from Old Bay Seasoning, which you may be surprised to hear is one of the few original seasoning mixes that remains all-natural and free of additives.

Turkeys are sold in a range of sizes, which means the breasts you find at the grocery store may not be the same weight as what I call for in this recipe. If the breast you end up with is smaller, simply scale down the seasoning and cooking time accordingly.

Be sure to buy bone-in breasts if you can. It may seem like a pain to have to do the butchering work yourself, but meat purchased on the bone tends to be of a higher quality, and will leave you with bones and trim for making Turkey Stock (recipe to follow). You can ask your butcher to do this for you - just be sure you go home with the bones for making stocks.

It's also good to keep in mind that these large breasts will continue cooking once they leave the oven, just like larger meat roasts do. Be sure to remove them from the oven before they're fully cooked and allow them to rest before slicing and serving.

Old Bay Roasted Turkey Breast
Serves 12 to 18, or 4 to 6 with plenty of leftovers

1 (13-pound) whole turkey breasts (already butchered: about 9 pounds of boneless, skin-on breast meat)
1/3 cup expeller-pressed safflower oil
1 tablespoon Old Bay Seasoning
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper

With the skin side of the turkey breast facing up, use the tip of your knife to gently remove each breast from either side of the central breastbone and back ribs. Set the breasts aside in a large bowl.

Reserve the bones for making Turkey Stock (recipe to follow).

Add the oil, Old Bay Seasoning, thyme, salt, and pepper to the turkey, mixing thoroughly until the turkey is evenly coated. Cover and place the bowl in the refrigerator for 1 to 24 hours (the longer the better).

Preheat the oven to 400°F

Transfer the marinated turkey breasts, skin side up to a roasting pan and bake for 45 minutes to 1 hour, or until tender and no longer pink. Transfer the breasts onto a cutting board and let rest for 20 minutes.

Cut the breasts into 1/2 inch thick slices and serve immediately.

Thanksgiving Countdown

My favorite day of the year is of course Thanksgiving Day. And who wouldn't love a day that is all about the food? 

Hanging with friends and family watching football and obsessing about food is my idea of heaven. I have very particular thoughts on how the meal should be done. 

Over the next two weeks I'll be sharing some of the recipes that will make it to my table. Stay tuned!