We wanted a moist and flavorful bird with plenty of well-seasoned drippings. The key is to use traditional Thanksgiving herbs and classic aromatics like onion and garlic. For richness, basting with butter creates the most golden-brown and crispy skin.
If you're trying to get ahead of the holidays, you can check gravy off your day-of to-do list. This simple gravy is made with turkey stock or chicken broth and enriched with a roasted turkey wing, leg or neck.