iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pumpkin Custard Profiteroles with Maple Caramel

Ingredients:
1 cup maple sugar
1/2 cup (1 stick) unsalted butter
3/4 cup heavy whipping cream
1/4 cup bourbon
1/4 teaspoon vanilla extract
3 cups whipping cream
2 1/4 cups canned pure pumpkin
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
9 large egg yolks
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
1 large egg yolk
Lightly sweetened whipped cream
1 cup pecans
toasted
chopped

Instructions:
Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)
Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.
Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)
Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.
Dark Chocolate Mousse with Sugared Kumquats

Ingredients:
6 ounces bittersweet (not unsweetened) chocolate, chopped
1/4 cup water
3 large egg whites
1/2 cup sugar, divided
1/2 up sliced fresh kumquats
1/3 cup chilled whipping cream

Instructions:
Melt 6 ounces bittersweet chocolate with 1/4 cup water in heavy small saucepan over low heat, whisking until smooth. Cool to just barely lukewarm, about 10 minutes.
Using electric mixer, beat egg whites in medium bowl to form soft peaks. Gradually beat in 1/4 cup sugar until stiff but not dry. Pour cooled melted chocolate over egg whites and gently fold together. Divide mousse among 4 parfait glasses or bowls. Cover; chill at least 6 hours or overnight.
Mix kumquats and remaining 1/4 cup sugar in small saucepan; let stand 10 minutes. Stir slowly over low heat until sugar dissolves. Cover; chill at least 2 hours or overnight.
Beat chilled whipping cream in small bowl to form soft peaks. Spoon whipped cream atop mousse. Top with sugared kumquats and syrup.
Persimmon Salsa

Ingredients:
4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2-inch cubes (about 1 2/3 cups)
2 tablespoons minced white onion, rinsed, drained
1 tablespoon plus 1 teaspoon fresh lime juice
1 tablespoon minced fresh basil
2 teaspoons minced seeded serrano chile
2 teaspoons minced fresh mint
1 teaspoon minced peeled fresh ginger

Instructions:
Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
Mirliton Relish

Ingredients:
3 1/2 pounds chayote squash (about 6 large), peeled, seeded, cut into 1/3-inch dice (8 cups)
1 1/2 cups chopped red onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup thinly sliced green onions (about 6)
6 tablespoons distilled white vinegar
2 teaspoons hot pepper sauce

Instructions:
Combine all ingredients in large bowl; toss to blend. Season generously with salt and pepper. Cover and chill at least 2 hours, tossing occasionally. (Can be prepared 8 hours ahead. Keep refrigerated.)
Cranberry Compote with Ginger and Molasses

Ingredients:
4 cups fresh cranberries
1 1/2 cups water
1 cup sugar
1 tablespoon finely grated peeled fresh ginger
1 tablespoon finely chopped shallot
1/4 cup mild-flavored (light) molasses

Instructions:
Combine cranberries, 1 1/2 cups water, sugar, ginger, and shallot in heavy large saucepan. Stir over medium heat until sugar dissolves. Cover and cook until berries burst, about 10 minutes. Stir in molasses. Season with salt. Cool. Cover and chill until cold, about 3 hours. (Can be made 1 week ahead. Keep refrigerated.)
Cranberry and Red-Grape Relish

Ingredients:
8 cups cranberry juice cocktail, 3 cups dried cranberries, 3 cups red seedless grapes, halved, 2 tablespoons fresh lemon juice, 1 teaspoon finely grated lemon peel

Instructions:
Boil cranberry juice in heavy large saucepan until reduced to 1 cup, about 50 minutes. Place cranberries in large bowl; pour hot reduced juice over. Stir to coat. Cool. (Can be made 3 days ahead. Cover and refrigerate. Remove from refrigerator 1 hour before serving.) Just before serving, stir grapes, lemon juice, and peel into cranberries.
Yukon Gold Potato and Wild Mushroom Gratin

Ingredients:
6 tablespoons (3/4 stick) butter
12 ounces assorted fresh wild mushrooms, sliced
3 pounds Yukon Gold potatoes
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 cups heavy whipping cream

Instructions:
Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms over potatoes. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Repeat 2 more times with potatoes, mushrooms, salt, and pepper. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving.
Roasted Autumn Vegetables

Ingredients:
Nonstick vegetable oil spray
1 1/2 pounds butternut squash, peeled, cut into 3x1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar

Instructions:
Preheat oven to 350°F. Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. (Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.)
Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.
Orange-Glazed Carrot Ribbons

Ingredients:
2 pounds large long carrots, peeled
2 cups orange juice
1 1/2 teaspoons (packed) dark brown sugar
2 tablespoons (1/4 stick) butter
2 teaspoons honey
1/4 teaspoon balsamic vinegar
Chopped chives

Instructions:
Run vegetable peeler down length of carrots, shaving off long ribbons (you will need about 8 cups ribbons). Cook in large saucepan of boiling salted water 2 minutes. Drain and gently pat dry. (Can be made 6 hours ahead. Cover; chill.) Stir orange juice and sugar in heavy large skillet over medium-high heat until sugar dissolves. Boil until reduced to scant 1 cup, about 5 minutes. Add carrots and butter; simmer until carrots absorb most of orange syrup, about 4 minutes. Add honey and vinegar. Mix gently. Season with salt and pepper. Transfer carrots to serving bowl. Sprinkle with chives.
Mashed Potatoes and Turnips with Roasted Pear Purée

Ingredients:
1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter, melted
8 Bosc pears, peeled, quartered, cored
5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
2 pounds white turnips, peeled, cut into 2-inch pieces
1 1/2 cups (3 sticks) butter
room temperature

Instructions:
Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)
Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm in microwave before continuing.)
Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.
Haricots Verts, Roasted Fennel, and Shallots

Ingredients:
Nonstick vegetable oil spray, 2 large fresh fennel bulbs, trimmed, 3/4 pound shallots, peeled, halved through root end, 5 tablespoons olive oil, divided, 1 pound haricots verts or small slender green beans, trimmed

Instructions:
Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl. Add 3 tablespoons oil; stir to coat. Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.
Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse with cold water and drain again. Pat dry. Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.
Creamy Mashed Potatoes with Goat Cheese and Fresh Sage

Ingredients:
2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
5 ounces soft fresh goat cheese
1/4 cup (or more) whole milk
2 tablespoons (1/4 stick) butter
4 teaspoons chopped fresh sage
Fresh sage sprigs

Instructions:
Cook potatoes in large saucepan of boiling salted water until tender, about 12 minutes; drain well. Return to same pan. Add cheese, 1/4 cup milk, and butter; mash until smooth. Mix in chopped sage; season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, thinning with more milk, if too thick.) Mound potatoes in bowl. Garnish with fresh sage sprigs.
Caramelized Spiced Carrots

Ingredients:
1 cup pomegranate molasses*
1/4 cup olive oil
1/4 cup (1/2 stick) butter, melted
1/4 cup finely grated peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 1/2 pounds medium carrots, peeled, stems trimmed to 1/2 inch
3/4 cup pomegranate seeds
3/4 cup pine nuts, toasted
1/4 cup thinly sliced fresh basil leaves
1/4 cup thinly sliced fresh mint leaves

Instructions:
Preheat oven to 375°F. Whisk 1/4 cup water, pomegranate molasses, and next 7 ingredients in large bowl to blend. Add carrots to pomegranate mixture and toss to coat. Divide carrots between 2 large rimmed baking sheets. Roast until carrots are tender and liquids are reduced to glaze, stirring twice and mixing in water by tablespoonfuls if needed to prevent burning, about 55 minutes. Season with salt and pepper. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes before serving.)
Transfer carrots to platter. Sprinkle pomegranate seeds, pine nuts, basil, and mint over carrots and serve.
*A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).
Butternut Squash with Tangerine and Sage Glaze

Ingredients:
8 pounds butternut squash with long necks
1 cup fresh tangerine juice, divided
1/2 cup whipping cream
1/4 cup (1/2 stick) butter
2 tablespoons grated tangerine peel
Fresh sage leaves (about 30)

Instructions:
Preheat oven to 375°F. Cut neck off each squash. Peel necks and cut crosswise into generous 1/3-inch-thick slices. Overlap slices in 2 large baking dishes. Sprinkle with salt and pepper. Spoon 6 tablespoons tangerine juice over squash. Spoon cream over squash; dot with butter. Bake squash until beginning to brown, about 30 minutes. Mix tangerine peel into remaining 10 tablespoons juice; drizzle over squash. Place 1 sage leaf atop each squash round. Bake until squash are very tender and tops are browned in spots, about 30 minutes longer (do not turn squash over at any point). (Can be prepared 4 hours ahead. Let stand at room temperature. Before serving, heat in 375°F oven until warm, about 15 minutes.)
Boston Brown Bread Stuffing with Bacon and Tarragon

Ingredients:
1 1-pound can Boston brown bread, cut into 1/2-inch cubes
1/2 pound soft Italian bread, crusts trimmed, cut into 1/2-inch cubes (about 4 cups)
4 ounces bacon, cut crosswise into 1/2-inch strips
1/4 cup (1/2 stick) butter
3/4 cup chopped onion
1/4 cup chopped fresh chives
3 tablespoons chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups low-salt chicken broth

Instructions:
Preheat oven to 250°F. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl.
Sauté bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; sauté until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)
Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish.
Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.
Butternut Squash and Mushroom Lasagna

Ingredients:
1/4 cup (1/2 stick) unsalted butter
2 1/2 cups chopped onions
1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)
2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
1 14-ounce can vegetable broth
4 tablespoons chopped fresh thyme, divided
4 tablespoons sliced fresh sage, divided
3 15-ounce containers whole-milk ricotta cheese
4 cups grated mozzarella cheese, divided
2 cups grated Parmesan cheese, divided
4 large eggs
Olive oil
1 9-ounce package no-boil lasagna noodles

Instructions:
Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.
Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.
Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.
Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.
Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)
Turkey Wraps with Curry-Chutney Mayonnaise and Peanuts

Ingredients:
1 cup mayonnaise
1/4 cup mango chutney
1 1/2 teaspoons curry powder (preferably Madras-style)
4 9- to 10-inch-diameter spinach flour tortillas or plain flour tortillas
2 cups diced cooked turkey meat (about 10 ounces), divided
1 cup chopped fresh cilantro, divided
6 tablespoons coarsely chopped lightly salted peanuts, divided
1 1/3 cups coleslaw mix (preferably green and red cabbage with carrots) without dressing
divided

Instructions:
Mix mayonnaise, chutney, and curry powder in small bowl. Season to taste with salt and pepper.
Spread 2 tablespoons curry-chutney mayonnaise in 2-inch-wide strip down center of 1 tortilla. Top with 1/2 cup turkey, 1/4 cup cilantro, 1 1/2 tablespoons peanuts, and 1/3 cup coleslaw mix. Fold sides of tortilla over ends of filling, then roll up burrito-style, enclosing filling completely. Repeat with remaining ingredients. Cut each turkey wrap in half on diagonal.
Stacked Enchiladas with Turkey and Chipotle Beans

Ingredients:
2 10-ounce cans medium-hot enchilada sauce
1 16-ounce can refried beans, divided
1 tablespoon chopped canned chipotle chiles*
16 5- to 6-inch-diameter corn tortillas
1 cup chopped green onions (about 4 large), divided
2 cups diced cooked turkey meat (about 10 ounces), reheated, divided
1 1/3 cups (packed) coarsely grated Monterey Jack cheese (about 5 1/2 ounces), divided
1/2 cup crumbled queso fresco or feta cheese (about 4 ounces), divided
Diced tomatoes
Diced avocado

Instructions:
Position rack in center of oven and preheat to 200°F. Bring enchilada sauce to simmer in medium skillet over medium heat. Reduce heat to very low. Combine refried beans and chipotles in another medium skillet. Stir bean mixture over medium heat until heated through, about 5 minutes. Remove from heat.
Dip 1 tortilla into enchilada sauce just until softened, about 10 seconds. Using tongs, transfer tortilla to ovenproof plate. Spread 1/3 cup bean mixture over. Top with 1 tablespoon green onions. Dip second tortilla into sauce; place atop bean mixture. Top with 1/2 cup turkey meat, then 1 tablespoon green onions. Dip third tortilla into sauce. Place atop turkey; sprinkle with 1/3 cup Jack cheese, then 1 tablespoon green onions. Dip fourth tortilla into sauce; place atop Jack cheese. Sprinkle with 2 tablespoons queso fresco. Repeat procedure with remaining tortillas, bean mixture, green onions, turkey, Jack cheese, and queso fresco. Transfer to oven and cook until heated through, about 5 minutes. Drizzle remaining enchilada sauce over tortilla stacks. Sprinkle each with diced tomatoes, avocado, and remaining green onions and serve warm.
*Chipotle chiles are simply dried, smoked jalapeños, they're sold canned in a spicy tomato sauce, sometimes called adobo. Find them at some supermarkets, specialty foods stores, and Latin markets.
Roast Turkey with Apple Cider Pan Gravy

Ingredients:
1 tablespoon butter
1 pound turkey necks and/or wings
1 pound onions, coarsely chopped
3 cups coarsely chopped celery
2 bay leaves
4 whole cloves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups apple cider
3 cups low-salt chicken broth
1 8-ounce Granny Smith apple, finely chopped (including core and peel)
2 tablespoons honey
2 tablespoons apple cider vinegar
1 16- to 17-pound turkey
1 large onion, halved, cut into 1-inch-wide wedges
1 Granny Smith apple, cut into 1-inch-wide wedges
6 bay leaves, crumbled
7 tablespoons butter, room temperature, divided
2 cups low-salt chicken broth
strong:Ingredient info:</strong> <em>The milder flavor and softer aroma of Turkish bay leaves are preferable in this dish.</em>

Instructions:
Melt butter in heavy large pot over medium-high heat. Add turkey parts; sauté 10 minutes. Add onions, celery, and bay leaves; sauté until onions are soft, about 8 minutes. Add cloves, salt, pepper, cinnamon, and nutmeg; stir 10 seconds. Add cider, broth, and apple; bring to boil. Reduce heat to low; simmer uncovered 45 minutes, stirring occasionally. Strain stock into medium saucepan. Discard solids. Stir honey and vinegar into gravy base. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled.)
Set rack at lowest position in oven and preheat to 500°F. Rinse turkey inside and out; pat dry. Sprinkle main cavity generously with salt and pepper. Place onion wedges, apple wedges, and crumbled bay leaves in cavity. Starting at neck end, carefully slide hand between skin and breast meat of turkey to loosen skin. Rub 4 tablespoons butter over breast meat under skin. Place turkey on rack set in large roasting pan. Tuck wing tips under. Tie legs together loosely to hold shape. Rub remaining 3 tablespoons butter over outside of turkey. Sprinkle with salt and pepper.
Place turkey in oven and immediately reduce oven temperature to 350°F. Roast turkey 1 hour; pour 1 cup chicken broth over turkey. Roast 1 hour, basting once with pan drippings. Pour 1 cup chicken broth over turkey. Roast until thermometer inserted into thickest part of thigh registers 175°F, basting once with pan drippings and covering turkey loosely with foil if browning too quickly, about 1 hour longer. Transfer turkey to platter; cover loosely with foil. Let turkey rest 20 to 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
Pour pan juices into large measuring cup. Spoon fat off top of pan juices and discard. Return pan juices to roasting pan; add gravy base. Place roasting pan over 2 burners and bring gravy to boil. Reduce heat to medium-low and simmer until gravy is reduced to 31/4 cups, stirring occasionally and scraping up any browned bits, about 15 minutes. Season gravy to taste with salt and pepper. Strain gravy into bowl.
Serve turkey with gravy.