Food

Ryan Scott prepares 1 bird 2 ways & Seamus Mullen reinvents Thanksgiving gravy

So, you've been preparing your turkey and gravy the same way for years. Why not change it up a bit this year?

Chef Seamus Mullen three different takes on gravy, including apple cider, wild mushrooms, white wine and bacon — all gluten- and grain-free, low-carb and packed with healthy fats — and at the same time, Ryan Scott prepares one bird two separate ways: citrus turkey breast and confit of legs and wings.

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Wild Mushroom Gravy with Sherry and Pine Nuts
Wild Mushroom Gravy with Sherry and Pine Nuts
Nathan Congleton / TODAY
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White Wine and Herb Gravy with Bacon
Turkey Gravy
Nathan Congleton / TODAY
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Sunny Citrus Turkey Breast with Confit Legs and Wings
Sunny Citrus Turkey Breast with Confit Legs and Wings
Nathan Congleton / TODAY
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