Some may spend a bunch of worry on the holiday turkey, but really, what part of the Thanksgiving meal can make or break the turkey, the potatoes and the dressing? It’s the gravy, baby. I pulled out my cookbooks, experimented and came up with something fabulous. Here’s my recipe:
6 T. of real butter (not margarine)
Many of our favorite holiday recipes contain higher amounts of fat, cholesterol and/or sugar than do everyday foods. And while the holidays are a time for special treats, there are also some proven ways to modify recipes without losing taste. Consider the following before making any changes to that family heritage recipe.
I like to brine my turkeys in any standard recipe available over the Internet. Usually I use a cooler and soak them for a couple of days. It is really juicy, and I would urge your readers to try it. I also like to bake the turkey in a standard oven and then finish it over charcoal with some soaked apple wood to throw on the coals. The resulting flavor and nearly red-coppery hued skin is worth the effort.
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