Turkey and Gravy for a Crowd
Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 people? No problem—if you think like a chef.
Keywords
- Make Ahead
- Roasts
- Holiday
- Turkey
- Poultry
- US & Canada
- Thanksgiving
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Roasting pan
- Cooling rack
- Fat separator
- Fine-mesh sieve
- Kitchen shears
- Paring knife
- Chef's knife
- Cutting board
- Carving board
- Saucepan
- Baking sheet
- Mixing bowl
- Airtight container
- Oven
- Stove
- Refrigerator
- Spatula
- Whisk
- Measuring cup
- Measuring spoon
- Aluminum foil
- Parchment paper
- Pastry brush
- Serving platter
Ingredients
- 3 onions, chopped
- 4 celery ribs, chopped
- 4 carrots, peeled and chopped
- 10 garlic cloves, crushed and peeled
- 3 tablespoons unsalted butter, melted, plus extra as needed
- 3 bay leaves
- 10 sprigs fresh thyme
- 10 sprigs fresh parsley
- 1 tablespoon black peppercorns
- 4 cups chicken broth
- 1 cup water
- 1 cup dry white wine
- 4 (1½- to 2-pound) turkey leg quarters, trimmed
- 3 tablespoons kosher salt
- 1/2 cup all-purpose flour
- 2 (5- to 6-pound) bone-in turkey breasts, trimmed
- 2 tablespoons plus 2 teaspoons kosher salt, divided
- 7 tablespoons unsalted butter, melted, divided
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