New York Times Turkey Gravy Recipe

Ill have a 12 pound turkey and am spatchcocking it.

New york times turkey gravy recipe. Heat oven to 450 degrees. Transfer the turkey to a large cutting board and let rest for 30 minutes before serving. Continue to roast 2 to 2½ hours more until an instant-read thermometer inserted into the thickest part of the thigh reads 165F.

Nov 11 2014 - Good gravy is more than just a sauce for the turkey. 2 hours 50 minutes Servings. When ready to serve reheat mixture over low heat stirring.

Scrape bottom of turkey pan and add drippings or giblets to gravy. So we used a recipe from The New York Times that we wrote about last week. Melina Hammer for The New York Times.

We decided to make ours over the weekend rather than wait to see what kind of pan drippings we got from the turkey or risk not having any at all. Add half the onions the remaining 6 garlic cloves and the bay leaves. Roast for 1 hour rotate the pan 180 degrees and add 2 cups of the chicken broth to the pan.

Christopher Testani The New York Times. This is more a technique than a recipe. Tightly cover all of your turkey pieces with aluminum foil and let them rest for 15 to 30 minutes.

Fresh fruit can garnish the platter. Place in a large bowl with the buttermilk sugar salt black pepper and. Tear the bay leaves to release their natural oils.