November 4, 2019
Our test kitchen is in full swing preparing for Thanksgiving, and on this episode of Prep School, Megan Mitchell is breaking down one of the most overwhelming aspects of the holiday: turkey prep. (While you’re planning your menu, check out our holiday-worthy roasts that ship straight to your door. ) If you have questions about how to prep, carve, and plate your turkey—this video has the answers. Plus, Megan’s sharing an easy, low-stress gravy recipe you can quickly pull together before the meal.
This year, we’re offering meat bundles that feature pre-cooked turkeys—and here’s why we’re extra excited.
Prepping your holiday meats is easy once you choose the right method. The first step? Thaw your turkey.
When it comes to stuffing the bird before you slide it into the oven, Megan loves to mix and match aromatics. Here are some of her favorites:
After the turkey is carved and headed for the buffet table, give guests a peek at the flavors they’ll enjoy by arranging any combination of the following ingredients on the platter.
Yield: 4 cups
Active time: 5 minutes
Total time: 20 minutes
While the turkey rests, simmer 3 cups chicken stock with herbs. Strain pan drippings into a bowl, then add 1 cup to the pot with the stock. If you don’t have enough pan drippings, add more stock until you reach 4 cups of liquid.
Make a slurry by whisking ½ cup stock with cornstarch in a small bowl until thickened. Once the pan drippings and stock are simmering, slowly whisk in slurry, until your whisk pulls and the gravy has thickened. (The mixture must come to a boil for the slurry to “activate.”) Season with salt and pepper before serving.
Recipe by Chef Megan Mitchell
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