• Photos © John Kernick

    This delicious gravy is an excellent make-ahead recipe since it doesn’t require drippings from a roast turkey or chicken. The rich flavor comes from bacon, white wine and thyme.

    Step 1: Cook the Bacon

    Sauté with the shallots in oil. Sift in the flour.

    Pro Tip: If you sift the flour so it lands in the skillet like a dusting of snow, it’s impossible to create lumps.

    Step 2: Add the Wine

    Stir it in until thoroughly incorporated.

    Step 3: Pour in the Stock

    Simmer the gravy until thickened.

    Step 4: Finish the Gravy

    Stir in the butter and season to taste.

    Bacon-Shallot Gravy

    2 tablespoons extra-virgin olive oil
    1/4 pound thick-cut bacon, finely chopped
    1 cup minced shallots (2 large)
    1 large thyme sprig
    Kosher salt
    1/3 cup all-purpose flour
    1/2 cup dry white wine
    4 cups turkey or chicken stock
    1/4 teaspoon sweet paprika
    2 tablespoons unsalted butter

    1. In a large skillet, heat the olive oil. Add the bacon, shallots, thyme and a generous pinch of salt and cook over
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  • By Stacy Adimando

    Want skin so crispy you can hear it crack, plus extra-flavorful meat? Rub the bird with a thin layer of butter between the flesh and the skin before roasting. As the temperature rises in the oven, the butter will melt, naturally basting the bird with fat and helping the skin crisp up to a gorgeous golden brown.

    See more: Pizza to Try Before You Die

    For a flavor bonus (can you handle it?), you can super-charge the flavor of your turkey by mashing one of the following spice combinations into a stick of room-temperature butter. Then pile your flavored butter onto a large piece of plastic wrap, and roll into a log to store in the fridge alongside the turkey.

    " Fresh grated ginger and finely chopped sage leaves
    " Grated garlic, finely chopped anchovy and fresh or dried rosemary 
    " Finely grated orange zest and brown sugar
    " Grated lemon zest and fresh chopped tarragon
    " A few dashes each of Asian fish sauce and toasted sesame oil
    " Pear or quince preserves, or orange

    Read More »from How to Get the Crisipiest Roast Turkey Skin
  • How do you make the perfect mashed potatoes? You don’t mash them at all. Well, not in the old-fashioned, pound-with-a-heavy-spoon-or-mallet kind of way, anyways. Rice them. Fluff them. Treat them gingerly. 

    A ricer, if you’ve never used one before, is a sort of clamp outfitted with small holes through which you can press dense things such as boiled potatoes. Those holes break up the vegetables so finely that when you ultimately whip in melted butter, it reaches every last tidbit of the starchy stuff. A ricer looks like a stapler with a porous cup at the end, it works like a large garlic press, and it yields light-as-can-be results.

    Some other things to keep in mind when making mashed potatoes: You can dice your potatoes before you boil them if you’re short on time (smaller pieces cook faster), but we recommend cooking them whole with the skins still intact. Doing so helps the potatoes cook evenly, and the skins are easier to peel once loosened by a little heat. Finally, resist the

    Read More »from The Key to Fluffy Mashed Potatoes


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