Even for those of you who cook turkey at other times of the year, Thanksgiving is probably one of the few occasions you pull out all the stops and also prepare stuffing and gravy. Consequently, a gravy-making refresher course is in order as the holiday approaches.
Begin by removing the neck and giblets from the bird and place them (except for the liver) in a two-quart saucepan. Add four cups of water and bring to a boil over high heat. Cover, reduce the heat and simmer until tender, about 1 1/2 hours (Step 1).
Strain and reserve the stock. Discard the neck, chop the giblets, cover and refrigerate.
When the turkey is roasted, remove it from the oven and transfer onto a platter. Lightly cover with foil and let stand 15 minutes for the juices to set before carving.
Meanwhile, add one cup of the reserved stock to the drippings in the roasting pan (Step 2). Place the pan over medium heat and scrape the browned particles free from the bottom with a wooden spoon. Pour the mixture into a measuring cup (Step 3) and let the fat rise to the top.