Join Date: Aug 2006
Location: Cincinnati Ohio
Well, we roast two turkeys. Its not just that feeding 25 requires it, but it lets us get a really good turkey broth to reduce for really dark, thick gravy.
The first turkey (15#) was cooked on Sunday, the meat carefully removed and vacuum packed in plastic. All of the remaing parts, along with celery, onions, parsley sage and thyme, are simmered for hours, strained and reserved for T Day. Then, while turkey #2 is in the oven (25#) the broth from Sunday is reduced, fortified with Turkey base, and drippings from the oven turkey, thickened with a roux, and held for the serving. I usually get the turkey from vacuum seal, slice it and use it as a bed for the sliced hot turkey. By the time the crowd gets down to it, it is warm and moist from the turkey above.
Have a Happy T Day!
PS: The above method of making gravy mostly from the first turkey allows for excess turkey drippings to be drizzled over the sliced turkey instead of having to be completely reserved for the gravy. The drizzling of hot turkey drippings adds a lot to the platter. Its how they do it in a good restaurant.
03 Rubicon; 99 xj with too much stuff to list; Unimog 406 (gone)