Paul virant’s make-ahead roasted turkey with smothered gravy
Roast
Roasting
For all sorts of reasons, you might want to knock out the turkey early this year—the oven’s on the fritz, or too many sides or pies will be hogging it, or maybe you just like to get ahead so you can kick back come Thursday. The recipe looks long, but it requires more organization than active time, and the smart techniques give you super-juicy white meat and a rich gravy hefty with bits of dark meat. It's a good time to grab a loved one in the kitchen to help you keep it all straight, and have more fun cooking it together. Adapted slightly from <a href="https://www.amazon.com/Preservation-Kitchen-Cooking-Preserves-Aigre-doux/dp/1607741008?tag=food52-20"><strong>The Preservation Kitchen</strong></a> (Ten Speed Press, 2012).
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