That doesn't have to be the case.
Eric Bromberg and his brother, Bruce, opened Blue Ribbon 18 years ago in New York.
It's branched into the boroughs, a shop, and it is even headed to Las Vegas. There are now 650 employees and all of them will be off on Thanksgiving, but Eric will cook for his family -- a turkey that's so easy, you can make it at the last minute.
The recipe is below.
Blue Ribbon Crisis Turkey
Turkey Gravy
Makes 4 cups
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
4 cups chicken stock homemade or purchased
1 tablespoon fresh thyme leaves
1/2 teaspoon kosher salt, plus more if needed, to taste
1/2 teaspoon freshly ground black pepper, plus more, if needed
1. In a small bowl, combine the softened butter with the flour to make a paste.
2. Transfer the reduced turkey stock, along with any browned bits from the roasting pan, to a large sauce pot. Pour in the chicken stock and bring to a simmer over medium-high heat. Simmer for 30 minutes. Strain the mixture; and return the liquid to the sauce pot over medium heat. Stir in the thyme. Whisk in the butter paste, 1 tablespoon at a time, until the sauce is thick and gravy-like.
Roasting Turkey
2 skin-on boneless Turkey breast halves
2 Turkey Legs
2 Turkey Thighs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup plum wine
1 cup Turkey or chicken stock homemade or purchased
4 tablespoons (1/2 stick) unsalted butter, chilled and cut into cubes
1. Preheat the oven to 425°F.
2. Sprinkle the turkey with the seasoning. Heat the oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the turkey skin side down until the skin is golden and crisp, about 3 minutes. Transfer the pan to the oven and cook for approximately 45 minutes to 1 hour.(155 degrees internal temperature).
3. Remove the skillet from the oven and pour the plum wine over the turkey. Cover the pan and let stand for 15 minutes (the turkey will continue to cook so that internal temperature will reach 160 degrees). Transfer the turkey to a plater.
4. Cover the turkey with foil and a kitchen towel
5. Add the stock to the pan and place over high heat until the sauce reduces to about 3/4 cup, 5 to 7 minutes.
