Turkey Size Selection Tip: Want leftovers?
Figure about 1 1/3 to 1 1/2 pounds per person.
Our turkeys are never frozen, but we do keep them super cold. Plan to buy your bird a few days in advance. A good rule of thumb is to allow at least 1 day of "mellowing out" in the fridge for every four pounds of meat. Got a 12 pound bird? Plan on three days. A 16 pound bird? Four days. Then, on the big day, take the turkey out of the fridge and unwrap and remove the temporary wire truss. Locate and remove neck & giblets (don’t see ‘em? don’t forget to check the back end), set aside for potential future use (stuffing, gravy, soup or gumbo). Pat the bird dry, inside and out, with paper towels and set on a clean, flat surface.
Chop half a package each of fresh Sage, Rosemary & Thyme (Parsley is vacationing at Scarborough Faire). Using a food processor, or by hand, mix herbs, salt, pepper and butter until well blended. Place the mixture on cling wrap and roll into a log. Refrigerate until firm and ready for use. Bundle the other half of the herbs with kitchen twine and set aside for stuffing the cavity [see step four].
Transfer turkey to a roasting pan fitted with a rack. Loosen skin by gently sliding your fingers between the skin and breast and working them down to the thigh (note: gentleness is key so as to avoid puncturing the skin). Cut herb-butter log into disks and carefully push and mush the butter under the skin. Rub some of the herb butter over the outer skin to encourage golden crispiness. Stuff the cavity with onions, lemons and the bundle of herbs. Melt remainder of herb butter for basting and set aside.
Gravy is the proverbial icing on the Thanksgiving cake. Its rich flavor complements roast turkey and caramelized vegetables, and it adds umami-laden moisture to herby stuffing and fluffy mashed potatoes. And consider this – no other Thanksgiving dish calls for a boat as its specific serving vehicle. We think that makes it pretty important, which is why we have two ready-to-pour options, as well as an heirloom family recipe to help you achieve gravy glory this year.
Turkey Gravy | 17.6 oz. | $1.49
For the "ready-or-not" crowd or the best-laid plans that have gone awry (it happens), our Turkey Gravy will smooth out the bumps (and lumps) in your holiday dinner-making. This at-your-fingertips gravy solution is rich and full of flavor - fresh roasted turkey and herbs. An added bonus? It's pantry-stable, which means you can stock up on as many containers as you need and it will be ready to heat and serve whenever you are, whether you're prepping for Thanksgiving Day or a Tuesday night dinner.
Kettle Cooked Turkey Gravy | 16 oz. | $3.99
Gravy traditionalists will say that nothing beats gravy made from scratch, but our Kettle Cooked Turkey Gravy does beat it - because it's gravy made from scratch by somebody else! Sautéed onions and celery are thickened with a classic roux of flour and rendered turkey fat, enlivened with rich turkey stock, fragrant sage and thyme, and finished with a splash of white wine. It's kettle-cooked in small batches and packed in a resealable tub, ready for you to heat and serve.
Have a bit more time on your hands to prepare gravy goodness from scratch? Look no further than Grandmommy’s Gravy, an heirloom family recipe that's been handed down for four generations. Proceed with caution: one taste and you'll be tempted to slurp this Southern classic right out of the gravy boat.