OMG, Bizzo, I just wing it! First, when I'm at the meat counter this year, I want the turkey butterflied but with the skin and bones left in it. From the same shop, last year the butcher asked me one time if I wanted it deboned. Hemming and hawing, I said yes. What I got was a 1/2 turkey breast that was 3-4" thick, skin left on. I grilled it and it made wonderful sandwiches. No problem trying to carve it and get all the meat off the bones. Here's what I intend to do this Thanksgiving-- Wash the turkey breast and dry it. Then stuff sage leaves under the skin along with some small pieces of butter. The skin be covered with a rub of Penzeys Southwest Seasoning. I use a small gas grill so it isn't set up for indirect heat. Usually, I keep the heat in the 325-350 degree range The turkey breast will be placed on the grill, skin down for the time it takes to make the skin a light golden brown. Then flip the turkey so that it rests on it's bones and cooks for the rest of the time that way. Total cooking time should be 60-75 min. I use an instant read thermometer (I target about 170 degrees), but cut into the thickest part of the breast--meat near the bone should no longer be pink. Using these instructions, your turkey breast should look dark golden brown and very moist. This is our favorite way to cook turkey. Since we have a couple of months before Thanksgiving, please cook a 1/2 turkey breast yourself. Cooking times will be similar and you will get a feel for how it's done and whether or not you like it. It's easy and delicious!

It will turn back to liquid as it heats, no worry. The gelatinous nature just means that it will be rich, as home made stock should be. The thin layer on top is fat. You can scrape it off. Don't worry if you scrape a little stock off with it, when you heat it before mixing in the flour, it will evaporate and leave it's flavor behind. The darker layer at bottom just contains the "sediment"...again, don't worry. Were you trying to make clear broth, there are things you could do to remove the sediment, but for gravy there is no need. Just in case...if your gravy should form lumps, despite vigorous whisking, just use a stick blender or if you don't have one, a regular blender, to puree them out. The gravy will likely thicken more if you refrigerate it, so when you reheat, be sure to do so over a fairly low heat and stir occasionally so you don't scorch it after all your work.

I think it depends on family dynamics. If hosting in your own kichen the dance is familiar and pretty stressless. We have hosted so many times over the years that it has become an easy meal to prepare. We are a good team. DH makes the gravy when the bird comes out to rest. Timing is everything. I even set my table the day before or two days with the serving stack of vessels deciding what foods/sides might go into where. The many years visiting my parents were always an insane zoo. We prepped as much as possible at home here, then traveled the morning of. (less trafic). Two cranberry sauces, a couple salads, pomegranite dressing, mixed veg and roots cut and marinating that just needs to go on a sheet pan. Two pies made. My dressing/stuffing. Around 2015 we started making the gravy ahead. Only when traveling. I could usually get a few turkey wings and a leg to make stock and gravy from the butcher. One year i had to purchase the smallest quality turkey i could find and butcher for the wings and legs myself for stock. Roasted the breast as well to have much better bird slices than mom's giant dry butterball. Dry under-seasoned dressing/stuffing. Watery over-cooked under-seasoned, (no seasoning), beans and sweet potatoes.... If a past thanksgiving was ever a struggle, consider the do-aheads. Not everyone has a sympathetic family. Often sit back and wait while visiting and watching a ball game. If you enjoy the 'dance' that is different. My family can't cook, don't cook. I enjoy the dance and only get a good meal if i make it. Trying to prep/cook in my mothers kitchen, yikes. 6-8 family members in the kitchen built for one or two. Sister resting on the counter with a glass of wine talking non-stop about nothing----in front of the sink, then in front of the prep'chopping area. No clue about focus and timing. Clue-less about the kichen triangle efficiency. Bourdain was speaking about just that. When he stopped working in restaurants, he had a wack cast of characters at his home for Thanksgivings. His experience cooking for 2-300 in a restaurant setting bled over into a home meal. Do-aheads meld/infuse flavors. Like a next day chili or lasagna. He could easily make a variety of sauces on the fly. I have no doubt his thanksgiving gravy made ahead was nothing but amazing having had his meals at LesHalles. I made my stock last night and a big batch of miropoix for my dressing/stuffing. Now in the freezer. Not necessary if we stay home but i had the veg needing a plan like leek tops and an abundance of celery and carrots, onions, shallots. Not sure yet about traveling but if my parents need help, turning 93 and 92 this week, we have an easy thanksgiving if they want/need us. My do-aheads will make it a bit easier. We have been taking turns visiting. My sister just left. My brother visited last month. We spent a week a few months ago. Dad just might be sick of us. 😜

Collleneez, it was, annoying. I showed up to an almost empty house. Thats ok. I like being alone in the kitchen. But the so called guests of honor, that is, my brother, my 12 year old nephew, and my brothers latest wife were not there either. Remember that it was because of their schedules that this party HAD TO BE on the 26th. The food was to be served at 2. The aforementioned guests of honor came back at 1, declaring that they had just gone out to lunch. What. Am. I. Cooking. 100. Pounds. Of. Food. For. Then. I was actually furious, but hid it well, because my other siblings and their families and my parents were there too and ate my food. The nephew of honor picked at it to be polite even though he was full and even thanked me for cooking and telling me how good it was. He is a good kid,always has been.The latest wife did as well. here was still a ton left, which one sister took home. She has a husband and 6 kids and leftovers are always welcome there. I left soon after, went home and slept all night and felt much better the next day. But I am glad its over and will remember this incident next time I am asked to do this. I mean what was the point of all that? We could have all went out to lunch or ordered pizza and hung out instead of me doing all that.......ridiculous.