Turkey Gravy

Remember that little package that came inside the turkey? Yes, the one with the guts. It's time to use it. You've got a heart, a neck, a liver, and . . . other stuff.

Ideally, the pan that the turkey was roasted in can go right up on the stove for gravy making.* Deglaze that pan by adding a bit of red wine and loosening all the stuff that's settled on the bottom. Toss in those naughty bits of turkey innards and start browning them up along with a mix of chopped onions, carrots and celery (a.k.a. mirepoix).

*If not, you'll just want to deglaze as described above and then get everything you can into a pot on the stove to do the rest.

If it needs fat, add butter. When the mess in the pan looks all cooked and caramelized, pour it through into a strainer into a pot. Now you can whisk in flour one tablespoon at a time to thicken the gravy to your liking.

Pour into gravy boat and set sail for the table.

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