Turkey and Gravy

Simple Thanksgiving.

OK - this is a half-assed giblet gravy.  Not too much giblet, but enough to make it taste OUTSTANDING.

Take the giblets out of the turkey.

Slather the turkey (12 - 14 lbs) with butter or oil and salt and pepper.  Put the turkey in the oven, upside down.  400 for the first 20 min, then reduce the temp to 325. Leave it alone until 30 min before it's done.

Put the giblets in a large pot (pasta pot) and saute in butter.  When brown, all 2-3 carrots cut into quarters, 2-3 celery stalks with the tops, 2 onions, cut in half, and some herbs.  COver with water.  (about 8 cups) Simmer while the turkey cooks.

Drain the solids out.  Use the liquid (giblet stock) for your gravy.

About 30  min before the turkey is done, turn it over for crisp skin on the top.  It's not as hard as it sounds.  Back in the over at 400 for 20-30 min.  Take the turkey out of the oven.

Move the turkey ON the roasting rack to the counter.  Spoon out most of the fat from the roasting pan.  Put the pan over two burners on the stove top.  Get it nice and hot, add the stock,  Add a slurry of flour and water.  Stir until thick.  Add seasoning.  Holy Moly.