Turkey Gravy

4 tablespoons turkey fat[from the drippings]
4 tablespoons flour
2 cups turkey stock, chicken stock or chicken broth heated almost to boiling
defatted drippings from the turkey roasting pan to taste
salt and freshly ground black pepper to taste

Heat the turkey fat in a medium saute pan or pot over medium heat.
Whisk the flour into the fat and cook for two minutes.
Add the hot stock or broth whisking to combine.
Continue to heat, whisking occasionally, until the gravy shimmers and thickens, about five minutes.

Add the defatted drippings and the salt and pepper to taste and strain if desired.

Thin with a little more stock if necessary. Serve immediately. [About two cups eight servings.]

This is from the Washington Post---according to my aged newspaper clipping!

Yummy Yams

This is our all-time favorite way to cook sweet potatoes for Thanksgiving.
I read the recipe over the phone to California Girl every year. She makes it, loves it, then promptly loses the recipe. So, a few days before the next Thanksgiving [namely today!] she calls, begging for the recipe, again! So, here it is, on the blog for all future Thanksgivings!

Yummy Yams

1/4 cup packed brown sugar

3 Tbsp butter at room temperature

3 Tbsp all-purpose flour

1/3 cup finely chopped pecans

6 medium yams or sweet potatoes--about 3 lbs. peeled and sliced 1/2 thick

1 1/2 cups heavy cream, heated.


Work brown sugar, butter and flour 'til well combined. Work in the pecans. Set aside. Can be prepared up to eight hours in advance and kept at room temperature...

Preheat oven to 375 degrees F and lightly grease a 9x13 pan.

Bring a large pot of lightly salted water to a boil. Add the sliced yams/sweet potatoes. Cook until crisp-tender, about 5 minutes. Do not overcook! Drain and rinse under cold running water.

Arrange yams in overlapping rows in the pan.[This can be done up to eight hours in advance of baking time, covered tightly with cling wrap and refrigerated.]

Pour heavy cream over yams and bake for twenty minutes.

Crumble pecan mixture over yams and continue baking 'til yams are tender and topping is browned, 20-30 minutes longer. Serves 8-12.

Apple Brined Turkey

Apple Brined Turkey


We found this recipe for turkey on the Weber barbeque site several years ago. It was the tastiest turkey we'd ever had, and has become a Thanksgiving stapleh at our house.

For the brine:

2 quarts apple juice

1 lb brown sugar

1 c. kosher salt

2 quarts water

3 oranges, quartered

4 oz. fresh ginger, thinly sliced (mandolin)

15 whole cloves

6 bay leaves

6 large cloves garlic, crushed

1 turkey, 12-14 lbs

Vegetable oil for brushing turkey



In a large saucepan, over high heat, bring the apple juice, brown sugar and salt to a boil, stirring to dissolve the sugar and salt. Cook for one minute, remove from the heat and skim off the foam. Allow the mixture to cool to room temperature.


In a 5-gallon plastic bucket (Home Depot bucket works great) or other container large enough to easily hold the turkey, combine the water, oranges, ginger, cloves bay leaves and garlic (use a plastic trash bag inside the bucket to minimize the mess and cleanup). Add the apple juice mixture and stir.

Note: If you are in a warm climate you can use an insulated cooler instead of a bucket.



Remove and discard the fat from the turkey cavity. Reserve the neck and the giblets for another use, or discard. Rinse the turkey inside and out, drain, and submerge the turkey in the brine. If necessary, top with a heavy weight to make sure the turkey is completely immersed. Refrigerate for 24-hours (i.e. leave in your garage overnight).



Remove the turkey from the brine and pat with paper towels until dry. Tie the legs together with cotton string. Lightly brush the turkey with vegetable oil, and place on a roasting rack set inside a heavy gauge foil pan. To collect drippings for making gravy, pour a little water into the foil pan and replenish as needed to keep drippings from burning. Remove pan from under turkey about 30-minutes before bird should be done and make gravy. Continue cooking turkey until done.( we stuff the turkey with 2-3 quartered apples which are discarded when we carve the bird - they keep the inside moist) Grill indirectly over medium heat. When the wings are golden brown, after about 40-minutes, wrap them with aluminum foil to keep them from burning. Brush the rest of the turkey with vegetable oil. When the turkey breast is golden brown (after about 1-hour) cover the turkey with aluminum foil to prevent the skin from getting too brown. The turkey is done when the juices run clear, the internal temperature of the thickest part of the thigh is 180 degrees F, and the internal temperature of the breast is 170 degrees F. Figure about 11 to 13-minutes per pound.



Transfer the turkey to a cutting board or platter, cover loosely with aluminum foil, and allow to rest for 20-minutes before carving. Makes 12 to 15 servings.