Thanksgiving Turkey Two Ways

Thanksgiving is a time to gather with loved ones and share a hearty meal. While the classic whole roast turkey is always a favorite, sometimes you might find yourself in a situation where a smaller crowd is present or time is limited. That’s when having multiple cooking options comes in handy! In this recipe, we present two delicious ways to prepare your Thanksgiving turkey: the Easy Herb-Roasted Turkey Breast and the Slow-Cooked Turkey Legs with Gravy. Both methods ensure juicy and flavorful results that will delight your guests and make your Thanksgiving feast a memorable one.

1_Easy Herb-Roasted Turkey Breast:

SERVES 6 TO 8

INGREDIENTS:

• 1 whole bone-in, skin-on turkey breast, 3 to 4 pounds, patted dry
• 1 recipe Classic Sage and Sausage Stuffing (here) or stuffing of your choice
• 3 tablespoons unsalted butter, at room temperature
• 5 tablespoons minced fresh parsley
• 2 tablespoons minced fresh oregano
• 1 tablespoon kosher salt
• ½ teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Using poultry shears, cut off any back portion still attached to the turkey breast. Fill the cavity under the turkey breast and under the flap of fat around the neck with stuffing. Transfer the remaining stuffing to a buttered 9- by 13-inch baking dish, then place the turkey on top.
2. Using your hands, carefully separate the turkey skin from the meat, starting at the bottom of the breast and being careful not to tear the skin. Combine the butter with the parsley and oregano in a small bowl. Add the salt and pepper and stir with a fork until homogeneous. Rub the mixture evenly over and under the turkey skin.
3. Roast until the stuffing starts to brown, about 45 minutes. Remove from the oven and transfer the turkey breast to a wire rack set on a foil-lined rimmed baking sheet. Return the turkey breast to the oven and continue roasting until the skin is golden brown and crisp and the thickest part of the meat, near the bone, registers 145° to 150°F on an instant-read thermometer, about 30 minutes longer. Remove from the oven, transfer to a large plate, and let rest for 20 minutes.
4. Meanwhile, pour the pan juices over the stuffing. Return the stuffing to the oven and cook until it is golden brown on top and registers 160°F on the thermometer, about 15 minutes.
5. Carve the turkey breast, arrange it over the stuffing, and serve.

2_Slow-Cooked Turkey Legs With Gravy:

SERVES 4 TO 6

INGREDIENNTS:

• 2 turkey legs
• Kosher salt and freshly ground black pepper
• 2 tablespoons oil
• 1 large onion, roughly chopped
• 1 large carrot, peeled and roughly chopped
• 3 stalks celery, roughly chopped
• 6 cups homemade or low-sodium canned chicken or turkey stock
• 2 bay leaves
• 1 teaspoon soy sauce
• ¼ teaspoon Marmite
• 1 recipe Dead-Simple Poultry Gravy (here) or gravy from Stuffed Herb-Rubbed Roast Turkey (here)

INSTRUCTIONS:

1. Season the turkey legs generously with salt and pepper.
2. Heat the oil in a large Dutch oven over high heat until lightly smoking. Place the legs in the pot, skin side down, and cook, without moving them, until deep golden brown, about 8 minutes; lower the heat if the oil is smoking excessively.
3. Flip the legs over and add the onion, carrot, and celery. Pour the stock over the legs and add the bay leaves, soy sauce, and Marmite. Bring to a boil, cover, and place on the lower oven rack. Cook until the meat is completely tender and starting to fall off the bone, about 3 hours.
4. When the turkey is done, remove the Dutch oven from the oven. Carefully transfer the legs to a large plate and tent loosely with foil. Strain the cooking liquid and add to the gravy; discard the solids.
5. Wipe the Dutch oven dry, add the butter, and heat over high heat until melted and browned. Add the turkey legs and cook, turning occasionally, until all sides are browned, about 8 minutes. Add to the plate with the legs, tent with foil, and allow to rest for 30 minutes before carving and serving with the gravy.

Dead-Simple Poultry Gravy

Servings: About 3 cups

INGREDIENTS:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 cups homemade or low-sodium canned chicken or turkey stock
• 1 teaspoon soy sauce
• ¼ teaspoon Marmite
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Stir in the flour with a wooden spoon, then continue cooking, stirring constantly, until golden blond in color, about 2 minutes.
2. Slowly add the stock in a thin stream, whisking vigorously, then whisk in the soy sauce and Marmite. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until reduced to 3 cups.
3. Add any pan drippings from the turkey (or chicken) and simmer until reduced to the desired consistency. Season to taste with salt and pepper.
4. Serve immediately, or keep warm. The gravy can be made up to 1 week in advance and stored, covered, in the refrigerator. Reheat over medium-low heat, whisking occasionally, until fully hot.