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magazine cinnamon orange scented roast turkey with thyme gravy
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This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.
4.3
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This Thanksgiving essential can be whipped together while the turkey rests.
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A flavorful bourbon-brown sugar glaze makes for a glossy turkey while separate cooking techniques for breast and legs ensures a tasty end result.
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Stop hunting for that roasting pan you never use! This Thanksgiving turkey and gravy recipe requires nothing more than a rimmed baking sheet and a wire rack.
4.4
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This gravy takes full advantage of all the flavorful pan drippings left after roasting a turkey or any other large roast.
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Chris Morocco’s Thanksgiving roast chicken uses a combo of garlic powder and grated garlic for maximum umami.
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Ditch the overcrowded oven and turn to your trusty grill—no smoker required.
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We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.
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Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.
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It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.
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Easy
Recipes
A simply roasted turkey recipe, glazed with rosemary-infused butter.
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This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.
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A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.
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Thanks to its high smoke point, ghee is an ideal fat for basting your holiday turkey; pair the perfectly burnished bird with a duo of sauces for maximum flavor.
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Quick
Recipes
While the turkey roasts, it releases tons of concentrated flavor into the pan—this is where the gravy takes on another dimension. As the bird rests, set the pan on your stovetop, roll up your sleeves, and get to work. Watch this video for more.
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You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!
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Recipes
The combination of sage, thyme, rosemary, and citrus provides a delicious, warming house-filling aroma.
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Easy
Recipes
Melty American cheese transforms into a silky gravy (yes, really) to make the base for this pastry-clad turkey pie.
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Recipes
Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny. This recipe comes from Turkey & the Wolf in New Orleans, our Best New Restaurant in America 2017.
5.0
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