THANKSGIVING
TURKEY TWO WAYS
NOTE: You can start with a whole 12- to 15-pound
turkey and butcher it yourself, or you can just buy turkey
parts. If starting with a whole bird, save the back, neck,
and giblets for the gravy if you are making the recipe
here.
SERVES 10 TO 12
1 whole bones-in, skin-on turkey breast, 3 to 4 pounds
Kosher salt and freshly ground black pepper
2 turkey legs
2 tablespoons oil
1 large onion, roughly chopped
1 large carrot, peeled and roughly chopped
3 stalks celery, roughly chopped
6 cups homemade or low-sodium canned chicken or
turkey stock
2 bay leaves
1 teaspoon soy sauce
¼ teaspoon Marmite
1 recipe Dead-Simple Poultry Gravy (here) or gravy from
Stuffed Herb-Rubbed Roast Turkey (here)
2 tablespoons unsalted butter