Leftovers.

No matter how many people you invite, when you make a whole turkey, there will be leftovers.

This is precisely what happened. I had a big tupperware container stuffed with turkey. Never being one for sandwiches, and with a roommate who had made the mistake of going vegan (insert eye roll here), I was forced to be creative.

Luckily, I only had to look to Gourmet (may got rest its soul) for the answers. This "pilaf" is an excellent, excellent lunch or one-dish dinner, but the flavors are totally unexpected. Taking a cue from North Africa and the Mideast, we've got Israeli couscous, cinnamon, allspice, and currants. The yogurt and the proteins (both turkey and chickpeas) balance out the sweet fairly well, but I remember adding lots of salt to this dish.

I'm currently wondering how this might go with chicken or without any meat at all--there seems to be something about the turkey here that just works, though. If I try it, I'll be sure to let you know.

Spiced Couscous and Turkey Pilaf

From Gourmet, November 2008

• 1/2 cup finely chopped onion
• 3 tablespoons olive oil
• 2 cups pearl (Israeli) couscous (10 ounces)
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon
• 2 2/3 cups water
• 1 (19-ounce) can chickpeas, drained and rinsed
• 1/4 cup currants
• 1 1/2 cups (1-inch) pieces cooked turkey
• 1/3 cup packed mint leaves, chopped

• Accompaniment: plain yogurt

Cook onion in oil in a 4-quart heavy pot over medium heat, stirring occasionally, until golden, about 10 minutes. Add couscous and spices and cook, stirring, until fragrant, about 1 minute. Add water, chickpeas, currants, and 1 teaspoon salt and simmer, covered, until couscous is just tender, 10 to 12 minutes. Remove from heat. Stir in turkey and let stand, covered, until heated through, about 5 minutes. Stir in mint.

The Rumble.

I made a whole turkey.

When you've mastered roasting a chicken, and the only place to go is up, turkey is a natural next step. Granted, this is before Thanksgiving, so no one's thinking turkey...yet. Once you read this recipe, you'll be planning ahead.

This was also part of the West Side Story inspired meal I served up to my American Musical Theater class (see below). I can't say enough good things about this turkey. Even for a turkey virgin, it managed to stay moist and cook through in a decent amount of time. It was also super, super flavorful and that gravy was worth every last calorie. I don't know what my family is planning, but this is the only thing I want on our Thanksgiving table this year.

Adobo Turkey with Red-Chile Gravy

from Gourmet, November 2010

For adobo

• 4 dried guajillo chiles (2 ounces), wiped clean
• 3 dried ancho chiles (1 1/2 ounces), wiped clean
• 2 teaspoons cumin seeds
• 1 (1/2-inch) piece cinnamon stick, smashed
• 2 whole allspice
• 1 clove
• 4 garlic cloves, smashed
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons thyme leaves
• 1/3 cup cider vinegar
• 3 tablespoons water
• 2 tablespoons vegetable oil

For turkey and gravy:

• 1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
• 2 cups water, divided
• 1 tablespoon vegetable oil
• About 4 cups classic turkey stock , divided
• 1/3 cup all-purpose flour
• Melted unsalted butter if necessary

• Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator

Make adobo:
Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.

Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.

Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.

Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.

Marinate turkey:
Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt evenly in turkey cavities and all over skin, then rub remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24.

Roast turkey:
Let turkey stand, covered, at room temperature 1 hour.

Preheat oven to 350°F with rack in lower third.

Add 1 cup water to pan and roast turkey 1 hour.

Brush turkey with oil and add remaining cup water, then tent loosely with foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).

Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).

Make gravy while turkey stands:
Straddle roasting pan across 2 burners, then add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups.

Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt.

Serve turkey with gravy.