Originally Posted by Lonewolf Ed
I am going to make cooked red cabbage on Sunday so I just have to heat it up on Thursday. I may bake dinner rolls Wednesday evening to have them out of the way, as well. I will have mashed potatoes and a salad and something lemony for dessert, maybe custard. I will prepare the turkey by making a stock with the neck, liver, heart, and gizzard in water, a bottle of Moose Drool brown ale, some Worcestershire sauce, chopped onion, garlic, parsley, carrots, and celery, with black peppercorns, sea salt, thyme, sage, mustard seed, oregano, and a dash of cayenne pepper. I will let that boil then simmer for 2 hours, strain the stock over the turkey in the pan, brush the top with olive oil, sprinkle sea salt, coarse black pepper and oregano over it, and brown the top of the bird in the oven before covering the pan and roasting it for 3 hours at about 275 F.
Then I will make gravy from the liquid in the pan and dinner will be served. The gravy turns a rich brown once it boils, so no coloring is needed. I can hardly wait!
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