One cup of a dry, white-wine OR a dry vermouth OR water

Instructions

1. 1

   Heat the oil in a Dutch oven over medium-high heat. Add giblets if using, neck tail, and onion; sauté until gi b- lets lose their raw color and onion softens, about five minutes. Reduce heat to low, cover and cook until tur- key pats release their liquid, about 20 minutes. Add one-quart water, bring to a boil, cover and simmer, partly covered, to make a flavorful broth. Strain, then return broth to pan. You should have about three cups. If you wish, you can refrigerate gravy over night. Skim the fat from broth. Set reserved turkey roasting pan with its drippings over two burners on medium-high heat. Add the wine, ver- mouth, or water); cook, loosening pan drippings with a wooden spoon, until mixture boils. Strain drippings into the broth in the Dutch oven, pressing on vegetables to release their flavor. Bring broth mixture to simmer; mix cornstarch or flour with ½-cup water and stir into simmering broth. Continue to simmer until lightly thic k- ened. Serve with turkey. Recipe makes about four cups. *An 11 to 14 pound turkey should serve 10 to 12 people, with some leftovers.

2. 2

   Maple Ginger Roasted Turkey Recipe Courtesy Of: http://www.fitnessandfreebies.com One fresh turkey (about 18 pounds), with giblets and neck One orange, halved Paprika to taste Salt and pepper, to taste