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magazine golden turkey stock
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Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.
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Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock (click for recipe); in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.
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Who needs pulled pork when you can have braised turkey legs? These beauties will give you a reason to cook turkey more than once a year.
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This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. You can prepare it either while the turkey roasts or one day ahead.
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You can use this rich stock, made from the turkey carcass, for risotto or soup over the long weekend, or freeze it for the new year.
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This recipe takes only about 15 minutes of active time (or less, if your bird is already cooked) and will change the way you think about turkey. Then again, we might be biased.
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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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This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"
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Could you make Thanksgiving gravy with store-bought broth? Sure. Would it taste as good as one made with homemade stock? Not a chance.
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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.
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This Thanksgiving essential can be whipped together while the turkey rests.
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This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.
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