• Tuck garlic under turkey parts to ensure they don’t burn.
• Get your local butcher to break down your turkey for you. This is an economical way to use a whole bird for parts, with no extra work for you!
• Make sure to get the carcass, neck and wings from your butcher to make a rich and tasty turkey stock.
• If your local grocer doesn’t have a butcher on site, you can use turkey parts for this recipe.
Make sure to stock up on extra dark or white meat, depending on what your family prefers.
• Make a quick gravy: Pour off pan juices and let sit for 2-3 minutes until fat rises to the top.
Skim off fat. Blend together remaining pan juices and vegetables to make a delicious gravy. Add a ½ - ¾ cup of broth or milk, 2 tbsps of cornstarch and heat until thickened to desired consistency.