This was the “Thanksgiving 2.0″ meal that I made for my husband and I the week after Thanksgiving last year. You’ve already seen posts on the Roasted Brussels Sprouts with Bacon and the Ham and Fingerling Potato Hash, so this post will focus on the Turkey, homemade stock, gravy and stuffing. I wanted to try something a little different for the turkey (last year I basted it with a lemon and rosemary infused oil) so I decided on roasting it for the first few hours with a cheesecloth that’s been soaked in butter and wine. It gives it an incredible flavor and makes the skin the crispiest I have ever had! The stuffing is the same as last year, it’s my mom’s recipe and is so delicious and a crowd favorite so no need to try anything different there! Last year I got the most emails about gravy, so I’ll give you a step-by-step way to make the perfect gravy (using homemade turkey stock that I’ll also show you how to do) and I’ll be giving you all my tips and tricks I’ve learned throughout the years! Click here to get the recipes, step by step pictures and see how it’s all made!
