Turkey will be rubbed with olive oil, garlic, mustard, rosemary and thyme. I'm also making another turkey (with gravy), so this doesn't need to be traditional. Thanks.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
If you have the giblets, use those as the base for a pan sauce. Give them a hard sear on all sides and use that fond for the flavor of a "faux" gravy.
Otherwise, use pancetta or bacon.
Nancy is a trusted home cook.
I originally thought some fruit based sauce would complement the turkey. Your olive oil, garlic & rosemary suggest an Italian note, and mustard makes me think of mustarda di cremona - a northern Italian condiment with wine, fruits and mustard. Another sweet/savory balance for the turkey is any chutney, but especially nice this time of year is one made with cranberries.
Pegeen is a trusted home cook.
You could buy some turkey parts ahead of time, roast them and use those pan drippings with turkey stock you've also made/purchased ahead of time. Gravy all done, no last minute prep.
June is a trusted source on General Cooking.
Just read Alice Waters' Parsley and Anchovy Sauce article. That sauce would be amazing with the grilled turkey breast, and completely different from the traditional turkey and gravy you are also serving.
pierino is a trusted source on General Cooking and Tough Love.
This is basically the Italian "salsa verde". Alice Waters didn't invent it.
Chops is a trusted home cook.
Some type of fruity BBQ sauce would be nice.
Any chutney, we like pineapple or rhubarb (hard to find rhubarb this time of year). Make your own or in a pinch, purchase one ready made.
More on the fruity sauce suggestions above:
Pear, Brandy and Walnut Cranberry Sauce
This is more like a traditional cranberry jelly (very delicious)
There are a few recipes for mostardas on the site. You could use frozen cherries for this - just make the cherry "sauce" part of the recipe.
Thinking outside the lines a bit you could do a Mexican style pipian, which is a pumpkin based mole type sauce. Mexico is probably the only country that enjoys turkey as much as our country does.
Please enter a valid email address.
Well played. You deserve a cookie.
Where counter meets stove, and other danger zones.
Clean Your Nooks & Crannies
An Easy, Rustic Flatbread
The Greatest Hits
Welcome Spring Produce with 12 Bright, Fresh Dishes
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.