If you can, roast a small turkey the day before you do the big Thanksgiving bird, just to make the stock for the gravy! It is truly liquid gold. And the turkey meat from that first little bird will be there for you to eat in the days after all the guests have gone home. To make the stock for the gravy: You roast the bones once with onions and garlic for an hour, and then slow roast them for another three hours, covered in water. Deglazing the pan with white wine and adding mushrooms and thyme adds extra flavor. Chicago chef Mike Sheerin shared his technique with me a few years back and I use it frequently. Bonus: View our marvelous mashed potatoes recipe using best-of methods from Mike and another famed Chicago chef, Matthias Merges. Continue Reading…
