Thanksgiving turkey is arguably the most important part of this holiday meal. So, the pressure is on that it is made to be perfect. Nicole shows us how to purchase, thaw, prep, cook, and carve your Thanksgiving turkey the right way. Plus, she even gives us her recipe for a quick and easy turkey gravy that’s packed with flavor! Whether you’re a first-time turkey baker or a seasoned pro, you’re sure to impress with these 12 turkey tips.
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You Can Cook That: Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques. Click here for more episodes: https://www.youtube.com/playlist?list=PLcl0kBajtGOxxqzYF5xZgC10iamoTqVD1
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0:00 Introduction
0:08 How to buy a turkey
0:33 Fresh or Frozen turkey?
0:54 How to thaw a turkey
2:06 How to tell if your turkey has gone bad
2:17 How to brine a turkey
2:46 Wet Brining vs Dry Brining
5:02 How to prep a turkey
7:23 Use a thermometer
8:16 How to cook a turkey
8:54 How to make gravy
10:23 How to carve a turkey
11:40 How to plate a turkey
Making Gravy
While the turkey is roasting, Nicole simmers the giblets and the neck to make a broth, which she uses to make gravy. (Note: Many cooks prefer to omit the liver.) She also incorporates the juices from the roasted turkey to capture that freshly roasted flavor.
Nicole’s first step to making gravy is to cook flour and butter together to make a roux. This will thicken and flavor the broth, turning it into gravy.
Melt 2 tablespoons butter in a large saucepan over medium heat and add 2 tablespoons melted fat from the turkey pan. When butter and fat are melted and bubbly, whisk in a half cup of all-purpose flour. Cook for three to five minutes or more, or until the mixture smells toasty and is a little brown.
Whisk in the broth and let it simmer to thicken.
Nicole also heats the roasting pan in the oven to make it easier to deglaze the pan so she can use the pan drippings in the gravy. When the pan is hot, she deglazes it by pouring in enough wine or other liquid so the roasted bits on the surface can be scraped up with a spatula. Strain out the solids and she’s got liquid gold to whisk into the gravy.
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