Thanksgiving: Turkey 101 or Whole Chicken

I am not a fan of Turkey and if I am not hosting an extended family dinner, I usually go with a whole chicken – applying the same recipe but on a different bird –  if you will.  Here’s a recipe I found, which is simple enough to follow for the first-time host or the expert. In case you go with the chicken recipe – no lined cheesecloth needed – you can go with the oven bag to lock in the flavors.

INGREDIENTS

  • 1 (14-16) pound turkey, giblets and neck removed, patted dry
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 2 tablespoons fresh sage, plus more for stuffing the bird
  • 2 tablespoons fresh thyme, plus more for stuffing the bird
  • 3 tablespoons fresh parsley
  • zest of 1 lemon
  • 3 teaspoons kosher salt
  • 1 1/2 teaspoons black pepper
  • 1 piece large of double lined cheesecloth
  • 2 lemons, halved
  • 1 garlic head, tips sliced off
  • 1 onion, halved
  • 7-8 cups low sodium chicken or turkey broth

WHITE WINE PAN GRAVY

  • 1 cup white wine
  • 4 tablespoons salted butter
  • 6 tablespoons all-purpose flour
  • drippings from the turkey
  • 2-3 cups low sodium chicken or turkey broth, as needed  {more}

And of course, we can all use a recipe for homemade mashed potatoes – oh go on, indulge…

{photo source here}

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Everyone is entitled to an opinion, it’s what you do with it that counts the most. I choose to share the beauty of what the world offers to maintain a positive outlook and live a fulfilling life. That's my take.

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