NoCal Smoked Roasted Turkey with Pumpkin Sage Gravy

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We made this for Thanksgiving 2009. Everyone liked it so much we did it again last Christmas. Try it and you will be hooked for life!!

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I can't find the recipe for mashed potatoes he made in this episode. They had garlic & Sage.

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The pumpkin sage gravy sounds awesome. I'm going to make this for "Thanksgiving".

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Awesome! However, I did a brine my turkey. Then followed the recipe exactly. . . . totally awesome. The gravy was a new twist on the conventional and got rave reviews, especially my granddaughters and the younger set. I too, liked the flavor and change after 40 years of turkey gravy. Nice presentation and new twist on the old tradition. Maybe I set a new tradition that will move ahead and still remain a traditional Thanksgiving home get-together that will carry on. I say a try it, who knows what tradition you will set. Ce'st la vie !
ChefGery,retired.
Note: (oh, look down on the recipe and you will find the "Pumpkin Sage Gravy.! "

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Excellent turkey recipe, full of flavor, tender and juicy. Skin is crispy and beautiful color. The rub is easy to do (used a food processor instead of mortar and pestle for crushing and well worth the effort. We opted to "smoke" on the grill instead of on top of stove and worked well. Overall, this tukey is juicy, flavorful and will be talked about for a long time. Thank you!

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the pumpkin gravy recipe is right under the recipe for the turkey

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I hate to give it 5 stars before making it, but here's the recipe, at least:

Pumpkin Gravy

Recipe courtesy Tyler Florence 2009

Prep Time:
10 min
Inactive Prep Time:
--
Cook Time:
35 min

Level:
Easy

Serves:
about 1 quart

Ingredients

* 1 1/2 pounds bacon, cut into large dice
* 1 medium onion, sliced
* 2 cloves garlic, smashed
* 6 fresh sage leaves, divided
* 2 cups diced fresh pumpkin
* 1 quart low-sodium chicken broth
* Kosher salt and freshly ground black pepper
* 2 tablespoons cold unsalted butter, cut into cubes

Directions

In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic and 3 torn sage leaves and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.

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Would be a great recipe if they included the pumkin sage gravy! I think that is what caught most peoples eye!

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it must be an angela thing, because I can't find the gravy either. And it was the gravy title that made me click on the recipe in the first place.