Turkey, and Cranberries with Roasted Potatoes, and Carrots

Turkey with mashed potatoes, and cranberries for lunch? Yes please.

We cooked our 20 pound turkey with 4 cut up red potatoes, along with carrots, and fresh herbs. We basted the turkey every 30 minutes for nearly 4 hours at 350 degrees, with a Barefoot Cabernet.

After putting the turkey in we did a variation of this excellent recipe by Alton Brown from the Food Network to make the cranberries:
http://www.foodnetwork.com/recipes/alton-brown/cranberry-sauce-recipe2/index.html

Cranberries:
1/2 cup orange and lilikoi juice
1/8 cup cabernet
3/4 cup sugar
Bring this mixture to a boil on medium high heat, then reduce to medium low to reduce for 5 minutes. Then add:
4 cups cranberries
Cook the cranberries for 15 minutes, or until the cranberries have popped to make the sauce thicker. Reduce the heat a bit more, and cover for 10 more minutes. Remove from heat and let cool.

After removing the turkey from the cooking tray to rest, Matt took the potatoes and most of the carrots out of the pan for the mashed potatoes:
4 quartered red potatoes
cheese
Then let the cheese melt into the potatoes.

We then sived the pan to get around 30 oz of turkey, and veggie stock to make the gravy right there in the pan:
24-30 oz turkey stock
3/4 c - 1 cup flour
This recipe was based on Alton Brown's Best Gravy Ever
We turned the burners on to medium high heat and brought the stock to a boil. We slowly added the flower a bit at a time whisking constantly. After the mixture is visibly more thick, we added around 8 oz of the same red wine we had been basting the turkey with. Continue to whisk until you reach your desired thickness.

Best lunch ever.