How To Cook Turkey and Gravy in Just 2 Hours! | Chef Jean-Pierre

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be homemade.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

If using a frozen turkey, thaw it in the refrigerator for six days before cooking.

Debone the turkey and cook it flat for even cooking.

Separate the legs from the turkey by cutting the skin and finding the joint with a boning knife.

Cut the leg away from the body, saving the skin for presentation.

Debone the breast by cutting along the bone and keeping the knife close to the bone to avoid losing meat.

Remove the wings by cutting around the bone.

Break the carcass in half to use for stock.

Dry brine the turkey with salt and refrigerate while preparing the gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens