Getting the bird ready doesn’t need to be stressful. Follow these steps and your biggest task will be fending off the hungry hordes while it rests.
FOOLPROOF GRAVY
Place giblets in a pan with 4 cups (1 L) water, 1 chopped onion and a bay leaf. Bring to a boil, then simmer, uncovered, 30 min. Strain and save only the liquid. Or skip this step and use 3 cups (750 mL) chicken broth. After removing turkey from pan, skim fat from pan juices. Place pan over 2 burners on medium heat or pour pan juices into a saucepan. When it comes to a boil, sift in 1/4 cup (50 mL) flour, while whisking constantly. Then gradually whisk in 1/2 cup (125 mL) white wine or sherry and the broth. Simmer, stirring often until thickened, 5 to 10 min. Taste and add salt, if needed. Makes 3 cups (750 mL).
