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Serves makes 3 -4 cups

INGREDIENTS:
for the gravy:
use a spoon to remove the thin layer or fat on top of the pan juices
use a whisk to loosen up roasted goodness stuck to bottom of pan
add 2 cups chicken stock and bring to simmer on stovetop
make slurry for thickening gravy with 1/4 cup all-purpose flour and 1 cup water or chicken stock
strain when done

PROCEDURE:
The last thing you want to do is overcook your turkey after all the hard work you've put into it so start taking the temperature before you think it's done and then stay with it until it's just right…..the meat as to be at least 160 degrees all over, including inside the thigh next to the body, and the internal temperature of the stuffing needs to be 165 degrees so……what this means is that the meat is usually a little over cooked to make sure the stuffing is at the proper temperature. The only way to avoid that is to cook the stuffing separately.

Carefully transfer the cooked turkey to a resting plate and let it rest for 20-30 minutes before you slice and serve it and, while that's happening, use the roasting pan to make the gravy.

Scoop out any giblets or vegetables that you've roasted the turkey on top of and also skim off a thin layer of fat from the remaining juices. Then add a couple of cups of chicken stock to the pan and turn the heat, underneath the pan, to medium high.

While that's coming up to a boil, make a slurry, for thickening the gravy, by using a jar to combine 1/4 cup all-purpose flour with 1 cup of water and, putting the lid on and shaking it until it's well combined.

Use a whisk to loosen up some of the good stuff that is stuck to the bottom of the pan and, when the liquid is boiling along, add the slurry a little bit at a time...whisking as you go.....until it's just as thick as you like it.

Turn the heat off on that and you'll probably want to pour it through a strainer, into a bowl, before you add it to your gravy boat.

Now that the gravy is done, it's time for everything but the pumpkin pie to end up on the same plate....the turkey, stuffing, acorn squash, mashed potatoes, cranberry sauce and just as much gravy as you like!

HINTS:
If you use a disposable roasting pan to roast your turkey, you'll have to transfer as much of the pan juices as you can to another stainless steel pot to make the gravy in that on the stove top.