Thanksgiving 2021: Master Turkey, Gravy and Every Side

Make the most flavorful turkey with a memorable gravy you will make every year. See my tricks and hints! Plus – let’s also get serious with a creative, healthy mix of crave-worthy side dishes.

It’s all about the gravy! Learn how to make a dark, caramelized and flavorful gravy — it’s not difficult; just follow a few steps. A good gravy will make your Thanksgiving celebration a hit. I prefer a rich, caramelized gravy with body; not thin and watery, and not overly thick and sticky.

Healthy Sides — More Flavor, More Color

Roast Turkey with Marsala Gravy, Sautéed Asparagus with Cranberries and Almonds and Layered Purple & Ivory Mashed Potatoes

Four Potato Recipes — I Always Serve Two

These layered potatoes are stunning and practical — make them days ahead and reheat. They are light and creamy without heavy cream, using just the right amount of milk and butter. Garlic adds depth while Purple Peruvian potatoes layered with Yukon Golds create an elegant striped presentation. They work well for special occasions but are not heavy.

Hasselback sweet potatoes bake with a syrupy maple glaze. Tuck garlic into the crevices, sprinkle with rosemary and finish with grated aged gouda if you like — impressive-looking but easy to assemble.

A Thanksgiving must: thick, lightly sweet apple-cider glaze around rounds of yams. This is a lighter take on candied yams — the trick is reducing fresh apple cider to concentrate flavor.

These are a weekly staple — seasoned, roasted and tossed in garlic, butter and parsley. They’re always a hit at the Thanksgiving table.

Pan-fried shallots are a revelation here — better than canned fried onions. Sauté haricot verts to blacken the edges, add sliced radishes and finish with a quick miso, lemon and maple stir. Top with crisp pan-fried shallot rings.

Vibrant and vegan — make this early in the day. Sauté haricot verts until the edges char slightly, then add garlic chips, shiitake “bacon,” toasted almonds, pomegranate seeds and za’atar for a mixture of textures and flavors.

Carrots caramelize with figs in a just-sweet pomegranate glaze; add pistachios and herbs for contrast. This colorful, balanced vegan side excites the palate without weighing it down.

I Love Serving a Salad with the Thanksgiving Feast

Caramelized pears, mixed greens, julienned purple carrots, pecan halves and pomegranate seeds dressed with a zesty garlic confit vinaigrette — a fresh, healthy complement to the heavier dishes.

Crunchy winter-white vegetables with accents from Chioggia beets and black radish rind — a pretty and textural salad option.

Crispy, crunchy and sweet — prepare the dressing ahead and top with a nut-and-seed crunch for a restaurant-quality salad that’s easy to assemble.

A simple, bold chestnut stuffing with shiitake mushrooms, apricots and fresh herbs for balanced flavor. Try different bread varieties for varied textures.

Freshly baked, fluffy and buttery — adaptable to gluten-free. This cornbread pairs beautifully with stuffing and other Thanksgiving classics.

Organize This Year — Food Shopping List & Timeline

Food Shopping List:

• Start with non-perishables: butter, oils, nuts, and the Marsala wine needed for the gravy.
• List every recipe you plan to make and group ingredients by category — fruits, vegetables, dairy — to make shopping easier.
• Mark when to buy each item (now, Monday, Wednesday, etc.) so you don’t have last-minute runs.
• Note which stores you’ll visit for specialty items like farmers’ market produce or artisanal cheeses.

Timeline:

• Use a large pad or chart with columns for each day leading up to Thanksgiving.
• One week ahead: make anything that freezes well or can be prepared early (stocks, pastry, some desserts).
• In the days before: schedule potatoes, sides and dessert prep across Monday–Wednesday so Thursday isn’t overwhelming.
• Most vegetable sides can be finished Thursday after the turkey goes in the oven; potatoes often work well if made Tuesday or Wednesday.
• Make desserts Wednesday night except for ice cream, which can be prepared farther in advance.

Next Week: Thanksgiving Appetizers & Desserts

Here’s to a happy and healthy Thanksgiving to you and your family,
Karen

Karen’s Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy

How to cook the perfect turkey, stuffing and gravy. This recipe has been developed over years in the kitchen and will become a repeat favorite.

Equipment

• Large heavy roasting pan
• V-style roasting rack

Ingredients

• 14 pounds (12–16 lb) fresh turkey, cleaned and dried (adjust for larger birds)
• 1/2 lemon
• 2 teaspoons neutral oil (safflower or similar)
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly cracked pepper
• 2 large carrots, cleaned and sliced
• 1 large rib celery, cleaned and sliced
• 1 large onion, peeled and sliced
• 6 large garlic cloves, peeled
• 3 cups chicken broth or stock (preferably homemade)
• 1/4 cup pomegranate juice
• 1/4 cup pineapple juice
• 1/2 bunch fresh sage
• 1/2 bunch fresh tarragon
• 1/2 bunch fresh thyme

Instructions

1. Prepare your stuffing (chestnut stuffing or cornbread stuffing) ahead of time if desired. It can be made the day before.
2. See notes about brining if you choose to brine — a brined turkey is often juicier. If you brine, remove the turkey from the brine at least six hours before roasting and pat dry for crisper skin.
3. Preheat the oven to 350°F. Rub the turkey inside and out with the lemon, then discard the lemon. Fill the body and neck cavity with stuffing if you plan to stuff (do not pack tightly). If you prefer, bake stuffing separately in an oiled pan.
4. Truss the turkey and tie the legs. Rub the outside with 2 teaspoons oil, then sprinkle with salt and pepper.
5. Scatter the carrots, celery, onion and garlic across the bottom of the roasting pan. Place the turkey breast side down on the V-rack. If the turkey is larger than 16 pounds, you may roast it breast side up the whole time.
6. Roast until the vegetables in the pan are very golden and caramelized — about one hour. Do not add broth until the vegetables have developed deep color; this step builds flavor for a dark, rich gravy.
7. Add 3 cups chicken broth to the pan along with the fresh herbs. Carefully turn the turkey breast side up (if under 16 lb). Baste periodically with a mix of the pan juices and the fruit juices (pomegranate and pineapple) to develop a mahogany color.
8. Tent with foil in the final hour if the skin is becoming too dark. Roast until an internal thermometer in the thickest part of the breast (not near bone) reads 165°F. A 14 lb bird is roughly 3 hours (about 20 minutes per pound); a 16 lb bird about 3½ hours. Add about 30 minutes when the bird is well stuffed.
9. Rest the turkey before carving — at least 20 minutes for a medium bird, 40 minutes for a large one.
10. Use the pan drippings and browned vegetables to make Karen’s Marsala turkey gravy — strain and reduce for maximum flavor.

Why Brine a Turkey

Soaking a turkey overnight in a salt-and-water solution helps ensure moist results. Add aromatics to flavor the meat subtly. Remove and dry the turkey well before roasting for better browning and crisper skin.

Simple Wet Brine

Bring 1/2 cup water to a boil and pour into a large pot. Stir in 1/2 cup salt, 1/4 cup pure cane sugar, a few broken bay leaves, a dozen whole cloves, 1/2 tsp red chili flakes and 1/2 bunch fresh thyme until dissolved. Add the cleaned turkey and cover with cool filtered water. Refrigerate overnight. When ready to roast, pat dry and allow time to dry in the fridge or at room temperature for crisper skin.

Notes

Must-make accompaniment: Karen’s Marsala Turkey Gravy for Thanksgiving. The most flavorful broth will be strained from the bottom of the roasting pan after the vegetables have caramelized. For a larger turkey (20–22 lb), increase all ingredients by about half.

Nutrition (per serving, approximate)

• Calories: 339 kcal
• Carbohydrates: 3 g
• Protein: 50 g
• Fat: 13 g
• Sodium: 327 mg
• Potassium: 592 mg