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magazine salted roast turkey with herbs and shallot dijon gravy
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4.7
(4.7)
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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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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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Easy
4.5
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Easy
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A simply roasted turkey recipe, glazed with rosemary-infused butter.
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Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.
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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.
4.0
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Recipes
Giblets (the heart, liver, gizzard, and neck) really deepen a gravy's flavor.
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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.
4.6
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4.3
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