Click here to watch Chef Chaz preparing a Holiday Roast Turkey with Gravy.
Click here for Chef Chaz's answers to commonly-asked Thanksgiving questions.

Stew Leonard's chefs prepare more than 1,500 turkeys each Thanksgiving for catering orders, and have learned a trick or two about ensuring the bird comes out golden and juicy each time. Through this month's Stew's Chef Shorts web cast, you are just a click away from learning how to make the tastiest turkey in town. Join Chef Chaz as he highlights the key steps for making a memorable holiday roast turkey with gravy, including how to properly rinse a turkey, mix and rub the marinade, and prepare an ice bath to skim the fat from the gravy. Click on the second link and listen to Chaz as he answers commonly-asked Thanksgiving questions, including whether to cook the stuffing inside the bird or out, how many pounds/person to buy and cooking times.

Below is the recipe featured in the video, along with some great side dishes for your Thanksgiving meal.

Holiday Roast Turkey with Gravy
From Stew Leonard's Winning Recipes Cookbook
2 tablespoons fresh rosemary, chopped
2 tablespoons orange zest
2 cloves garlic, minced
1 ½ teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil, divided
1 fresh turkey (about 16 pounds), rinsed and patted dry
2 medium onions, quartered
2 sprigs fresh rosemary
1 ½ cups chicken broth
1 tablespoon balsamic vinegar
Rosemary sprigs for garnish
Orange peel for garnish

To prepare the turkey: Preheat the oven to 325ºF. In a small bowl, combine the rosemary, orange zest, garlic, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Stir in about ½ of the oil. Loosen the skin on the breast and legs of the turkey. Rub the orange zest mixture under the skin. Rub the remaining oil over the turkey skin. Place the onion and rosemary sprigs in the cavity of the turkey. Place the turkey on a rack in a large roasting pan and bake for 3 to 4 hours, or until an instant-read thermometer inserted into the thickest part of the thigh, not touching the bone, registers 180ºF. Loosely cover the breast with foil if the turkey browns too much during cooking. Place the turkey on a cutting board and let stand for 20 minutes.

To prepare the gravy: Meanwhile, pour the drippings from the pan into a large fat separator or measuring cup. Skim off and discard the fat. Add enough of the chicken broth to the drippings to equal 2 ½ cups. Place the roasting pan over 2 burners set on medium heat and stir the flour into the pan. Cook, stirring constantly, for 2 minutes. Gradually whisk the broth mixture into the pan. Cook for 3 to 5 minutes, or until thickened. Stir in the vinegar and remaining ½ teaspoon salt and the remaining ½ teaspoon pepper.

Carve the turkey and serve with the gravy. Garnish with the rosemary and orange peel. Makes 14-16 servings.

Change the herbs and seasoning of the spice rub for a variety of flavorful roasts. Substitute thyme, lemon zest, and chives for a fresh flavor; cilantro, cumin, and ginger for an Asian flair; or sage, a pinch of nutmeg, and shallots for a taste of the harvest.

Sage-Roasted Butternut Squash
From Stew Leonard's Winning Recipes Cookbook
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh parsley, finely chopped
¼ teaspoon black pepper
¼ teaspoon salt
2 pounds peeled and seeded butternut squash, diced

Preheat oven to 400ºF. In a shallow roasting pan, combine the olive oil, garlic, sage, parsley, pepper, salt, and squash. Toss to coat well. Bake for 30 to 40 minutes, or until tender and browned, turning occasionally. Makes 4 servings.

New England Chestnut Stuffing
From Stew Leonard's You Can Do It! Cookbook
1 cup shelled chestnuts
2 cups milk
1 stalk celery, chopped
2 tablespoons olive oil
2 cups onion, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
2 bay leaves
¼ teaspoon ground cloves
2 quarts chicken stock
½ baguette or equivalent amount of other stale bread
2 cups croutons
Salt and freshly ground black pepper to taste

In a pot, combine the chestnuts, milk, and celery. Bring the milk to a boil, cook for 1 minute, and drain well. Pour the olive oil into a large pan. Cook the onions over high heat until they begin to turn golden. Add the thyme, sage, bay leaves, and clove. Stir well. Add the chicken stock and bring to a boil. Break up the bread and add to the stock. Simmer for 15 minutes. Add the chestnuts and bring to a boil. Cook for 5 minutes. Put all of the croutons into a large bowl. Add the hot mixture to it and stir to mix. Makes 4 servings.

Vermont Cheddar Mashed Potatoes
From Stew Leonard's Winning Recipes Cookbook
2 pounds Idaho or russet potatoes
1 ½ teaspoon salt
½ cup whole milk
2 tablespoons butter
4 ounces (1 cup) Vermont sharp cheddar cheese, shredded
¼ teaspoon pepper

Peel potatoes and cut into 2-inch pieces. Place in a large saucepan with 1 teaspoon salt and cover with water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until tender. Drain. Place the potatoes in a large bowl with milk and butter. Using a handheld potato masher or ricer, whip the potatoes until creamy. Stir in Vermont cheddar cheese, remaining ½ teaspoon salt, and pepper.