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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Long carving blade — thin slices of roast, turkey, ham
Foundational understanding of the four elements of good cooking
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Long carving blade — thin slices of roast, turkey, ham
Foundational understanding of the four elements of good cooking
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
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Follow the Classic Roasted Turkey recipe: In Step 1, combine the minced garlic with the lemon zest, thyme, rosemary, 1 tablespoon of kosher salt and 1 teaspoon of pepper. Loosen the skin over the turkey breast and legs; rub the mixture evenly under the skin. Add the halved garlic heads and quartered lemons to the roasting pan. In Step 2, remove the heads of garlic before straining the pan juices. Mash the roasted garlic cloves from 3 of the halves to a puree and stir into the gravy. Serve the remaining roasted garlic cloves on the side.