Roast Turkey

Although the bulk of turkeys found at Thanksgiving are the common broad-breasted white turkeys available in most supermarkets, there’s renewed interest in the flavorful heritage breeds that are gaining popularity across the country. They’re a little more expensive, but if they’re available in your area, I’d highly recommend getting one. If they’re nowhere to be found, look for a fresh, free-range turkey from a good meat market as they are also delicious.

Many people opt to brine their turkeys in a saltwater brine for a day or two, which can add flavor to the bird, but if you start with a heritage breed, you don’t need to add that extra step. As well, if you don’t have the time or inclination to brine your turkey, you can salt the bird inside and out and let it sit in your fridge for a day or two.

Most turkeys come with the neck and giblets inside the cavity. I use these to make a small amount of stock that I cook while the turkey is in the oven. I usually add a small onion, carrot, stalk of celery and small bouquet of fresh thyme and parsley to the pot and simmer for about an hour or longer, until the stock has a rich flavor. Season with salt and pepper to taste. When the turkey is done, reserve the pan drippings and spoon off as much of the fat as possible. Then transfer to a small pan and add some or all of the chicken stock to use as gravy. Heat until hot, then pour into small bowl or gravy boat.