Order your turkey far enough in advance to make sure you get a fresh, rather than frozen, bird. Buy it from someone whom you trust, as lying about whether a bird has ever been frozen is common. It makes sense to buy a bird that's larger than you need so you'll have plenty left over for sandwiches, creamed turkey, soup, and the like. Take the bird out of the refrigerator 3 to 4 hours before it is scheduled to go in the oven. A room-temperature turkey will roast more quickly and evenly.
If the broth and giblets were prepared in advance, bring them to room temperature before making the gravy. If you’re using a brined turkey, please taste the gravy before adding any additional salt.
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Giblet Gravy Recipe. This classic gravy can be made with the giblets, turkey neck, and turkey tailpiece found within your turkey. For a more flavorful gravy follow the additional steps found in the Notes section of this recipe.
Our family has two main traditions at Thanksgiving and Christmas involving the food - one is that my aunt makes Dressing (here in the South, that's dressing made from cornbread) and two is that my sister makes the Giblet Gravy to pour over the Dressing. This is the recipe she uses. Just thinking about it makes my mouth water!