Turkey and Gravy for a Crowd

Name: Turkey and Gravy for a Crowd
Yield: Serves 18 to 20
Cuisine: American
Ingredients: 3 , onions, chopped; 4 , celery ribs, chopped; 4 , carrots, peeled and chopped; 10 , garlic cloves, crushed and peeled; 3 tablespoons, unsalted butter, melted, plus extra as needed; 3 , bay leaves; 10 , sprigs fresh thyme; 10 , sprigs fresh parsley; 1 tablespoon, black peppercorns; 4 cups, chicken broth; 1 cup, water; 1 cup, dry white wine; 4 (1½- to 2-pound), turkey leg quarters, trimmed; 3 tablespoons, kosher salt; 1/2 cup, all-purpose flour; 2 (5- to 6-pound), bone-in turkey breasts, trimmed; 2 tablespoons plus 2 teaspoons, kosher salt, divided; 7 tablespoons, unsalted butter, melted, divided

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Appears in Cook's Illustrated November/December 2018, America's Test Kitchen TV

Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 people? No problem—if you think like a chef.

SERVES18 to 20

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WHY THIS RECIPE WORKS

For a low-stress holiday meal to feed a crowd, we cooked turkey parts—leg quarters and bone-in breasts—separately rather than roasting two whole birds. The leg quarters benefited from gently braising them in a flavorful liquid, a step that ...

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