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!
November 19, 2012 By makingitwithdanielle in Poultry, Recipes, Thanksgiving Tags: 20 lb turkey, butter and wine cheesecloth, cheesecloth, crisp skinned turkey, easy stuffing, extra stuffing, full thanksgiving menu, full truss, homemade gravy, how long to roast a turkey, how long to thaw a turkey, how to make a slurry, how to make gravy, how to make homemade turkey stock, how to make thanksgiving dinner, how to make the perfect gravy, how to roast a turkey, how to roast a turkey with a cheesecloth, how to stuff a turkey, how to thaw a turkey, how to truss a turkey, making a slurry, moms stuffing recipe, parsley, peppercorns, roasting pan, rosemary, step by step thanksgiving dinner, step by step thanksgiving menu with pictures, step by step turkey with pictures, stock, stuffing recipe, thanksgiving dinner, trussing a turkey, turkey, turkey dinner, turkey neck, turkey stock