Psst: The secret is extra gravy.
With so much going on, it’s easy to lose track and do the unthinkableovercook the turkey.
But don’t worrydried-out turkey can happen to the most experienced Thanksgiving cook.
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
It’s not even necessarily your faultturkeysare so darn huge that they take FOREVER to roast.
By the time the dark meat reaches that crucial 180 F, you may have overcooked the breast meat.
That’s why we have that magical elixir called gravy.
Serve the carved plated turkey on the table with extrayou guessed itgravy.
Homemade Is Best
Speaking of gravy, this is not the time to use the jarred stuff.
We’ve got all the gravy tips you needespeciallyhow to thicken gravy.
Trust us, you could do it!
Place your carved meat in a shallow baking dish and cover it with stock.
Cover the dishwith aluminum foiland place in low oven, somewhere around 250 degrees, for 5-10 minutes.
