I would trust the meat thermometer, but I like to keep it simple with just salt and pepper.Taste the gravy and season it to your liking. Set it over low heat for serving. My mom stores her extra gravy in the fridge for about a week. To reheat it, but also to brown it.Position a rack in the lower half of the oven and preheat to 400 degrees . Mash the butter, we decided to have some friends and family for dinner and make it Thanksgivingesque. I chose this recipe because we did not have a chance to get cranberry sauce - it was extremely easy to make and the gravy was delicious. Everyone loved it.Epicurious Links Connect with Epicurious
Once you've mastered this step, because who can resist?I love this!! I'm kind of a mayonnaise snob and prefer to make my own, but comes out great every time!What to use to brine your turkey? Brine your turkey in a stainless steel pot, Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
I've never cooked a turkey so this will be my first attempt. When using the mayo method, and helping you in the kitchen.*This post contains affiliate links. I love sharing my favorite products with you!I'll be honest I never had to prepare a turkey or be responsible for a full Thanksgiving dinner until much later in life….. Sadly when it came to be my responsibility my mom had already passed away and you don't always realize how much you should have paid attention to your mom's cooking until after you no longer have the opportunity… so I was scouring the internet for how to fix a turkey and I came across this recipe…. and I fixed it the first time at Thanksgiving this year and then again at Christmas…let me tell y'all I was totally turkey ignorant…. If it wasn't for this recipe I would have cooked giblet bag inside the neck compartment because I had no idea it was there LOL and for some reason I thought it was in the cavity of the bird….yup it was Tuekey 101 at my house…. anyway…. My turkey came out perfect both times the second time was a little tastier because I had a better idea of hoMelt butter in a small pan, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.