Slow-baked until fall-off-the-bone tender and broiled for a crisp finish, they’re smothered in a creamy, savory mushroom ...

Tender, juicy turkey thighs slow-simmered in a rich, savory gravy—this is Southern comfort ... What To Know Seal on papal ring annulled at the Vatican America’s Largest Blackwater Swamp ...

Serve the turkey in slices with the gravy, and trimmings and sides of your choice. There is no need to baste the meat during cooking, so resist opening the lid. If opened, the temperature is ...

Cook the breast and legs separately and use the remaining turkey body and bones for stock ... The braising liquid serves as a base for the gravy, which you can also cook a day ahead and heat ...

of turkey fat to make a smooth paste, and slowly whisk the paste into the stock. Bring back to a simmer and cook for 3 to 4 minutes, skimming any fat from the surface. Strain the gravy through a ...