Page 194 - Turkey Book from Meathead

Whatever you do, don't skip the gravy. We know this whole approach sounds odd, but trust us: This nectar is a show stopper. First time out of the gate, follow the recipe closely until you get the concept. If you wish, you can do this a day in advance.
This gravy is not the thick and pasty stu made with flour that sits on top of the meat and forms pudding skin. This gravy is a jus; thin, flavorful broth that penetrates the meat, making it incredibly moist and tasty. And if Granny insists on the thick glop, or if you need traditional gravy for the mashed potatoes, there is more than enough of this gravy to mix with flour. We'll show you how later.
There is almost always leftover gravy that you can freeze. We use it to make the gravy for turkey pot pies with the leftovers.
Add no salt to the gravy. Drippings from the meat will have salt, so wait until you taste the final gravy and add salt at the end if you think it needs more.
After the bird has thawed, open the bag it came in and pour the juices into the pan in which it was sitting. Even if the bird was salted, save those the juices for the gravy. They will not be too salty.
2| Throw out the popup. If there is a plastic pop-up thermometer, remove and discard it. If you rely on the pop- up you will be eating balsa wood not turkey.
3| Pull the stu out of the cavities. Check both front and rear openings. Typically you'll find the neck and a bag of