Let’s be honest: Cooking a turkey is a pretty hefty kitchen project. That’s not the case with this Poached Turkey with Cranberry-Mushroom Gravy! By employing a fuss-free poaching method, you’ll free up oven space and have a better chance of serving up juicy meat. And because everyone around the table will be hunting for the gravy, here’s one that includes a surprising sweet-tart element, courtesy of those seasonal flushed berries
Consider poaching liquid as the gift of free turkey stock. Remove solids and keep the liquid in the fridge in a covered container for up to 5 days or freeze for future use in soups and stews.