Roast Turkeys With Rich Pan Gravy

Roast Turkeys With Rich Pan Gravy

Roast Turkeys With Rich Pan Gravy
Over the years, I’ve developed a first-rate, do-ahead menu. Here’s how: I roast two small turkeys instead of one big one. We all like the idea of someone carving the turkey at the table, but here’s the reality: Most people don’t know how. You’re gonna get turkey juices all over that nice white tablecloth, while the side dishes turn tepid. So carve one in the kitchen and use the second one for display. The second turkey is strictly for show, seconds and leftovers.

Dissolve salt and sugar in 3 gallons of cold water in a sizable, clean ice chest or other similar container the night before roasting.

Store in a cool place, such as an unheated basement or garage.

To keep turkeys cool, add ice packs if you live in a warm climate.

Put the turkeys in, cover, and let them stand for about 12 hours.

(This brining preserves the turkey’s moisture and seasoning up to the bone.) Drain.

Rinse and dry the turkeys.

June 7, 2023

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