The food lab better home cooking through science ( PDFDrive ) 743
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andallowittorestforatleast30minutesbeforecarving.
(If you stuffed the turkey, for presentation you can
remove the stuffing from the turkey, discard the
cheesecloth,andreplacethestuffingintheturkey.)
9. Meanwhile, set the roasting pan over medium heat and
add the reserved stock, scraping up the browned bits
from the bottom of the pan with a wooden spoon. Pour
thestockthroughafine-meshstrainerintoa1-quartglass
measureorabowl.
10. Finely chop the turkey gizzard, heart, and liver if
desired. Melt the remaining 4 tablespoons butter in a
medium saucepan over medium heat.Add the chopped
giblets, if using, and cook, stirring frequently, until just
cookedthrough,about1minute.Addtheflourandcook,
stirring constantly, until golden brown, about 3 minutes.
Whisking constantly, add the stock in a thin, steady
stream.Bringtoaboil,thenreducetoasimmerandcook
untilthegravyisthickenedandreducedtoabout3cups.
Seasontotastewithsaltandpepperandremovefromthe
heat.
11.Carvetheturkeyandservewiththegravyandstuffing,
ifyoumadeit.
