Culinary School of the Rockies. 1 Thanksgiving Menu Roasted Turkey with Fresh Herb … Some pastry recipes call for lemon juice or vinegar. These are used because their acid … Joan Brett, Culinary School of the Rockies. 2 The Turkey HOW TO BUY IT I have had the best luck with fresh organic turkeys from Alfalfa’s or Whole Foods. They are a bit more expensive, but well worth it for this special occasion. If you don’t patronize those markets, make sure you purchase a fresh (not frozen) turkey, preferably organic. You can …

© Joan Brett, Culinary School of the Rockies. 1 Thanksgiving Menu Roasted Turkey with Fresh Herb Butter Savory Bread Stuffing with Sage and Mushrooms Roasted Garlic Mashed Potatoes Turkey Gravy with White Wine and Vegetable Purée Glazed Carrots with Pistachios Whole Cranberry Sauce with Lime and Fresh Ginger Old-Fashioned Pecan Pie Brandied Pumpkin Pie with Ginger Whipped Cream © Joan Brett, Culinary School of the Rockies. 4 Turkey Gravy with White Wine and Puréed Vegetables For a 16-18 lb. turkey 1 large onion, roughly chopped Wing tips, giblets and neck of the turkey, but not the liver! 1 large carrot, cut into chunks 2 large pieces of celery, cut into chunks Bouquet garni (parsley stems, bay leaf and thyme - fresh or dried - wrapped in cheesecloth) 8 cups cold water or chicken stock 1 cup dry white wine 2 -3 tablespoons cornstarch or arrowroot Salt and freshly ground black pepper 1. Place all ingredients except wine and cornstarch into 3-4 quart saucepan. Bring to boil over high heat. Lower heat and simmer very gently for 3-4 hours while the turkey is roasting. With a ladle, skim the fat which rises to the top every once in a while. 2. Remove the giblets and bones from the stock. Place stock in a blender or food processor and pulse until well blended but leaving some texture from the vegetables. 3. After removing the bird from the oven and while it is resting is the ideal time to prepare the gravy. Place the turkey on a cutting board, preferably one with a ridge to collect the juices. Pour out all but a few tablespoons of the drippings, using a fat separator to obtain all the good drippings and eliminate the fat. While the pan is still quite hot, pour in the puréed stock, scraping all the bits and pieces off the roasting pan with a large wooden spoon or spatula. 4. Cook, stirring occasionally, for about 5 minutes, or until the mixture thickens somewhat. Mix cornstarch with cold wine until dissolved. Add 1-2 tablespoons of cornstarch mixture to the bubbling gravy, and stir. Continue to add, little by little, until the gravy has the desired consistency. Season to taste with salt and pepper. Serve. Can be stored in the fridge for several days, and reheated.

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