Several months back, I tuned into an episode of Julia Louis-Dreyfus’ podcast, Wiser Than Me, featuring none other than culinary legend Ina Garten. The episode was a delight, and for those who adore Ina as much as I do, it’s a must-listen.
During the interview, it was surprising to learn that despite her vast experience with catering, running a specialty food store, authoring cookbooks, and hosting a well-loved TV series, Ina still experiences nerves when hosting dinner parties. She confessed, “I have to say, I’m not a comfortable cook. If I’m giving a dinner party, I’m beside myself with anxiety that it’s not going to come out right. Even after all this time.”
Ina’s admission really resonated with me. Despite my classical training and years of professional cooking, the anxiety surrounding dinner parties and festive gatherings remains high. Whether it’s due to overly ambitious expectations or a deep-seated knowledge of all that might go wrong, my solution has always been meticulous planning. When I’m expecting guests, I make sure to prep extensively in advance to increase my chances of success.
Even a seasoned dish like Thanksgiving turkey still sends a wave of stress my way, despite having prepared it numerous times. The pressure is immense, oven space is scarce, and nobody wants to end up with a dry turkey. Thankfully, Ina always has a trick up her sleeve.
Ina’s Genius Approach to Preparing Turkey in Advance
In her book, *Make It Ahead*, Ina introduces a transformative technique for getting your Thanksgiving turkey (and gravy!) ready well before the holiday rush. What’s brilliant about her recipe is the use of a make-ahead gravy, brimming with the flavors of onion and sage. This gravy can be put together several days prior, and once the turkey is roasted, it’s simply reheated and enriched with the freshly collected pan drippings for that quintessential holiday taste.
Now, here’s where the real magic happens. **Once the turkey is carved, Ina arranges the slices over a generous layer of gravy on an oven-safe platter.** This setup allows the turkey to rest at room temperature for up to an hour, freeing up your oven for other dishes like casseroles and rolls. When it’s time to eat, just heat the turkey platter in a low oven until warm. Resting atop the savory gravy, the turkey stays moist and delicious—effortlessly so.
Ina keeps the turkey itself relatively simple, but incorporates a few key techniques to ensure it remains juicy with a perfectly crispy skin. She prefers a dry brine, which not only deeply seasons the meat but also aids in moisture retention. Salting the turkey ahead of time also allows the skin to dry out in the refrigerator, essential for achieving that golden, crispy exterior.
She also tackles the challenge of uneven cooking, a common issue for many home cooks. Ina’s method involves roasting the turkey until the breast meat is fully cooked, then separately finishing the legs and thighs in the oven until they reach the appropriate temperature for dark meat.
Regardless of the specific turkey recipe you choose, **reheating the carved meat over prepared gravy is a technique that adapts well to virtually any preparation style.** From personal experience, it’s these small tips that truly make a difference in pulling off a memorable holiday meal.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
