Recipes

[SunBumIL]

Because we deep fry about 4-5 large turkey breasts every Thanksgiving, I have for many years made the gravy ahead of time with the turkey wings, but 2 years ago I decided even that was too much work and came up with a new approach which actually had more turkey flavor. I make a rue of 3/4 cup flour and 3/4 butter, then I had thyme, rosemary, and whatever additional seasoning I decide to throw in. Then I add 6 cups canned turkey broth and it comes out tasting very rich and delicious. I make it the day before Thanksgiving and heat before dinner. We also deep fry, slice, prepare a tray for dinner and prepackaged turkey leftover containers to go on Wednesday before Thanksgiving. I don't even reheat the turkey for dinner because usually by the time the turkey is carved on Thanksgiving day, it has cooled off anyway. I usually take the platter out of the fridge an hour or so before dinner and let it come to room temp, while making sure that my gravy is good and hot. I now have a daughter, daughter-in-law and future daughter-in-law who always bring sides but I learned these tricks years ago when I was the only one cooking for Thanksgiving Day. It's still working great for us so until someone else makes the bulk of the dinner, I'll continue making my life a little easier.