WORK-BACK SCHEDULE REAL GRAVY
MAKES 12 TO 14 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1½ HOURS
1 WEEK BEFORE
• Print out recipes and make your shopping list. • If you plan to use a fresh turkey, order it now. Place an order with your florist while you’re at it. • Buy wine, beer and any other alcohol in advance so you won’t have to deal with crowds.
3 DAYS BEFORE
• If you’re using a frozen turkey, start thawing it by placing the bird on a rack set over a rimmed baking sheet in the fridge.
2 DAYS BEFORE
• Make Cranberry Sauce. Refrigerate in an airtight container. • Pick up the fresh turkey (if using). • Pick up the flowers.
1 DAY BEFORE
• Make Jewelled Farro & Wild Rice, omitting the parsley. Refrigerate in an airtight container. • Prep and cut the acorn and kabocha squash for Roasted Squash Medley. Refrigerate in an airtight container. • Trim and remove the leaves from the brussels sprouts for Brussels Sprouts With Bacon & Blue Cheese. Shred the cores. Refrigerate the leaves and cores in separate airtight containers. • Set the table.
5 HOURS AHEAD
• Spatchcock the turkey, then refrigerate on a rack set over a baking sheet. • Make the turkey stock for Real Gravy.
4 HOURS AHEAD
• Assemble Sausage & Herb Dressing; bake until it reaches 165°F. Remove from oven. Let stand at room temperature. • Finish Roasted Squash Medley. Let stand at room temperature.
3 HOURS AHEAD
• Finish Roast Spatchcock Turkey.
2 HOURS AHEAD
• Make Creamiest Champ Mashed Potatoes, omitting the green onions and parsley. Let stand at room temperature. • Remove Jewelled Farro & Wild Rice and Cranberry Sauce from the fridge and bring to room temperature. Toss the farro mixture.
1 HOUR AHEAD
• Finish Brussels Sprouts With Bacon & Blue Cheese. • Once you’ve removed the turkey from the oven, finish Real Gravy and Sausage & Herb Dressing.
JUST BEFORE SERVING
• Reheat Creamiest Champ Mashed Potatoes in a saucepan over medium-low heat, stirring in more cream and milk if needed. Stir in the green onions and parsley. • Reheat Roasted Squash Medley in a 350°F oven for 10 minutes, if desired. Finish with figs (if using). • Add the parsley to Jewelled Farro & Wild Rice; drizzle with olive oil and vinegar.
Turkey Stock 2 tsp canola oil reserved turkey back, giblets and neck 1 onion, chopped 2 bay leaves (optional) 1 900 ml pkg no-salt-added
chicken broth
Gravy ¼ cup butter 5 tbsp all-purpose flour strained pan juices from Roast Spatchcock Turkey (see recipe, left) pinch each salt and pepper Turkey Stock In large pot, heat oil over medium heat. Roughly chop turkey back and neck into 2 to 3 pieces each; add to pot with giblets and cook, turning occasionally, until browned all over, 5 to 7 minutes. Remove to bowl. Add onion to pot; cook until golden, about 3 minutes. Return turkey bits and any juices to pot. Add bay leaves (if using) and chicken broth, scraping up browned bits. Bring to boil; reduce heat and simmer for 40 minutes.
Strain through fine-mesh sieve into bowl. Skim off any fat on surface. (You should have about 4 cups stock.)
Gravy In saucepan, melt butter over medium heat. Sprinkle in flour; stir until light brown, 1 to 2 minutes. Whisk in ½ cup of the Turkey Stock until absorbed; whisk in ½ cup more stock until smooth. Gradually whisk in remaining stock; bring to boil. Reduce to simmer; cook until thickened slightly and reduced to 2½ cups, 20 to 25 minutes.
Stir pan juices into gravy; bring to boil. Reduce to simmer; cook, stirring often, for 5 minutes. Stir in salt and pepper.
PER EACH OF 14 SERVINGS about 85 cal, 1 g pro, 7 g total fat (3 g sat. fat), 2 g carb (trace dietary fibre, trace sugar), 15 mg chol, 89 mg sodium, 234 mg potassium. % RDI: 1% iron, 3% vit A, 4% folate.