Mashed Potatoes, Gravy and a Turkey Rub

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This is a little all-in-one, your spiced turkey rub plus a homemade broth that sits in the bottom of your roasting pan for basting, your broth will turn into a gravy and we top it off with the MOST incredible mashed potatoes I’ve ever tasted. EVER!

The great thing about this combo is you can make all 3, or you can pick and choose. If you are picking and choosing which to make, let me reiterate…BEST mashed potatoes ever 🙂 You wanna know the secret…

Cream Cheese!!! What?!?! I’ve never put cream cheese in my mashed potatoes before, but let me tell you, from now on, that is my key ingredient!

Let’s start at the beginning:

Spiced Turkey Rub
2 tsp fresh ground black pepper
1 tsp ground coriander
1/2 tsp ground cloves
1/2 tsp ground star anise
coarse sea salt
2 Tbsp finely grated peeled ginger
2 Tbsp minced garlic
2 Tbsp unsalted butter
1 14-lb turkey at room temperature 1 hour, reserving neck and giblets (discard liver)

1. Place black pepper, coriander, cloves, anise and 4 tsp salt in a spice grinder to combine and form a powder. Reserve 1 tsp spice mixture and combine remaining spice mixture with grated ginger, garlic and butter.
2. Rinse turkey inside and out; pat dry. Starting at cavity end, gently side your fingers between skin and flesh. Slide spice paste under, pushing butte out with a finger on outside of skin. Tie legs together, tuck wings under.
3. You can cook turkey to package directions at this point. No need to baste as the spice paste with baste from the inside out for a crispy golden skin. If you are following the below gravy recipe, don’t put the turkey in the oven just yet…time to make the broth!

Spiced Turkey Gravy
Neck and giblets from turkey
2 Tbsp vegetable oil
6 1/4″ thick slices fresh peeled ginger
1 bunch green onions, coarsely chopped
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
1 cup Chinese rice vinegar
4 cups chicken broth
1 Tbsp soy sauce
3 Tbsp cornstarch

1. Preheat oven to 450°F. Pat neck and giblets dry; cut into 1″ pieces. Heat oil in a skillet over medium-high heat. Sauté neck pieces and giblets, about 5 minutes. Add green onions, carrots, celery and sliced ginger and sauté, stirring, 8 minutes.
2. Add rice vinegar and boil, scraping up brown bits, 1 minute. Stir in chicken broth, soy sauce, and reserved spice mixture; bring to a boil. Pour mixture into roasting pan; set rack in pan, arranging neck pieces, giblets, and vegetables around it.
3. Roast turkey on rack, rotating pan halfway through, until a thermometer inserted into fleshy part of thigh registers 170°, 1 1/2 to 2 hours.
4. Carefully tilt turkey so juices run into pan; transfer turkey to a platter. Let stand 30 minutes.
5. Make gravy while turkey stands. Strain pan juices through a fine-mesh sieve, pressing hard on and then discarding solids; skim fat off tope and discard. You should have 4 cups of stock. Transfer all but 1/2 cup stock to a saucepan; bring to a boil.
6. Whisk together cornstarch and reserved stock; whisk into boiling stock and boil; whisking 2 minutes until thickened. If necessary, add more cornstarch 1 tsp at a time and waiting another 2 minutes while whisking. Serve turkey with gravy.

And now for the BEST part!!! Those incredible mashed potatoes!!

Perfect Mashed Potatoes
3 lbs Yukon Gold potatoes
2 tsp salt, divided
1/3 cup butter
1/3 cup half & half
4 ozs cream cheese, softened
3/4 tsp fresh ground black pepper

1. Peel potatoes and cut into 1-inch pieces. Place potatoes, 1 tsp salt and cold water in a stock pot, cover, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and cook 15 minutes, or until fork tender. Drain.
2. Place potatoes in a mixing bowl, add butter, half & half, cream cheese, remaining salt and black pepper. Beat at medium speed with a hand mixer for 30-60 seconds for desired smoothness. Serve with gravy and enjoy!!!

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