Making a Thanksgiving Turkey with all its fixings can be very intimidating to even a pro not to mention a first timer, but it doesn’t have to be. All it takes is a little bit of preparation. Here are some things to think about…
- How many people do I intend to feed?
- How much left overs do I want?
- How big of a Turkey do I need?
- Do I have all the supplies I need like a roasting pan, turkey baster, cover or foil?
- Am I going to stuff it?
I answer all those questions in my Thanksgiving Planning Guide.
But for now, I promised to tell you how to make Mashed Potatoes and Gravy. My new favorite way to cook potatoes is in my Pressure Cooker, they are ready in 7 minutes. If you don’t have a pressure cooker, peel 1 potato per guest and add a couple in there just in case. This all depends on the size, if you have big beautiful bakers you’ll have to adjust.
Cut and quarter your potatoes, if you find your lacking cooking time cut the potatoes in even smaller pieces. Place your potatoes in large pot, fill with water till the potatoes are just covered and bring to a boil. Cook until potatoes are tender when poked with a fork. If your now sure what that feels like, try poking a potato now before it’s cooked.
When the potatoes are ready, drain and poor in a mixing bowl, add 2-4 tablespoons of butter, 1 teaspoon of salt, crack some pepper, and mix with a hand mixer, a Kitchen Aid, or smash them with a potato smasher. Add a 1/4 cup milk (slightly more or less depending how many potatoes were made) and whip till lumps are gone.
Here is How to make Turkey Gravy…
The first years of our marriage I couldn’t get gravy right to save my life; today it is a different story. Some may argue the Gravy is what makes the Thanksgiving Dinner perfect, but we won’t begin that debate here!
Gravy is actually very easy; just have your ingredients ready because it moves fast.
Depending on how much gravy I need, I may use four to eight tablespoons of margarine or butter.
Once it is melted add four to eight teaspoons of flour until the butter is combined.
Now it is time to add some stock from your turkey giblets, or turkey drippings. Start out slow with 1/2 cup at a time whisking as you go.. it is important to do this so the thickening process isn’t lost. Once the right quantity and texture has been reached give it a taste test. Add salt and pepper if needed.
Viola your done, pour graciously over mashed potatoes and enjoy. 🙂
You can also put the roasting pan right on the burners, with this method I try and remove as much of the grease as I can. Put the pan on the burners at medium heat, sprinkle flour and whisk making sure to scrap all the cooked bits from the bottom of the pan.
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Here are some other Thanksgiving Recipe related posts: