**Disclaimer: I took the pictures for this post last year this time, before I knew anything about anything about blogging. They are horrible. It brings me shame to post them. That said, you MUST try this recipe. Best. Turkey. EVER.**
I have a confession.
I hate Thanksgiving.
I know, I know.
I’m not proud. But I do. Or I did. Until Thanksgiving 2010. Let me paint the scene for you, but we need to go back to the fall of 2007.
My mom was in declining health. We were celebrating Thanksgiving with my family at my brother’s home, and I was a whopping 36 weeks pregnant and feeling HUGE. I made the decision, given my girth, to not make the two hour trip to my in-laws home for Thanksgiving as we typically did, and stayed with my family.
Thank goodness I did.
It ended up being the last holiday I would ever celebrate with my mom.
That’s a picture of her with my nephew, Bodi. The only grandchild she got to meet in person. And in the other photo you can see me and my very pregnant belly off to the right.
So after that last Thanksgiving . . . I just wasn’t feeling it.
I was particularly NOT feeling it the fall of 2010. I already was hating on Thanksgiving pretty hard, missing my mom and her amazing cooking. And then my baby died. And I was wondering, pretty much to anyone who would listen, why we should even bother celebrating Thanksgiving. I mean, my mom had died, my baby had died, and that summer, my sweet dog had even died. I was questioning what I had to be thankful for . . . to say the least.
On the morning of Thanksgiving, 2010, I woke up, and I took a pregnancy test. It was a full FIVE days before I really should have been taking one.
It was positive.
The line was reeeeeeeeaaaaalllly faint, but I saw it. Nathan even saw it. I was pregnant.
Just 10 weeks after losing Elliot, we already had another little soul making it’s way into our family.
And my Thanksgiving spirit was revived.
But you didn’t come here to hear about my internal struggle with turkey day.
You came for the turkey. And turkey I shall give you.
It was that very same Thanksgiving that I had this turkey recipe for the first time. And it was SO GOOD! It was so good, in fact, that I will never make turkey another way again. It was moist, delicious, and there were almost no left overs.
This recipe comes from my wonderful sister-in-law’s (Sam) mom. Let’s, for the sake of internet anonymity, call her Mrs. A.
I’m done rambling. I’m going to give you Mrs. A’s turkey instructions now. Use them and be merry.
The instructions are long, and may seem daunting, but please trust me when I say they are WELL WORTH IT! Even a wannabe chef like me can conquer these.
- If you are using a convection oven, the turkey could be done before the breast has browned. If that happens, turn the oven up to 425 and continue cooking for no more than five minutes.
- If you are cooking with a regular oven, the turkey may turn too dark on the breast side before the internal temperature gets to 168. If that happens, cover loosely with a piece of foil at the top to prevent from over-browning.
- pan drippings,
- 3 cups of turkey broth (canned or made from boiling 3 cups of water, the turkey neck, a medium leek, and whole black peppers)
- 1/2 cup of white wine
- 2 TBSPs butter
- 2 TBSPs flour
- place the roasting pan on two stovetop burners over medium heat and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan, bring to a simmer
- add to the pan drippings 1 cup of turkey broth and 1/2 cup of white wine, bring to a simmer, and add the rest of the turkey broth
- transfer to a container and set aside
- in a larger heavy saucepan, melt 2 TBSPs over medium high heat, stir in flour and make a light roux.
- add the hot stock/drippings mixture whisking constantly, until it is thickened, about 10 minutes.
- add salt and pepper to taste, move to a gravy boat, and serve