Turkey is a much-loved holiday classic that doesn’t require a lot of fancy trimmings to make it a star, but you can add zing and turn the skin crispy with a rosemary-orange rub.
Brandied Gravy
While turkey is roasting, make a giblet broth. Coarsely chop giblets, then place with neck in a saucepan. Add 2 cups (500 mL) water, a chopped onion and 3 bay leaves. Bring to a boil, then reduce heat to low. Simmer, uncovered, about 30 minutes. Strain and save liquid. Once turkey is removed from pan, skim off fat floating on pan juices. Place pan over 2 burners on medium heat or pour liquid into a medium-size saucepan over medium-high. Bring to a boil. Whisking constantly, sift 1/4 cup (50 mL) all-purpose flour into pan juices. Whisk until smooth and thick. Then whisk in giblet broth or 2 cups (500 mL) chicken broth. For a luxurious taste, add 1/3 cup (75 mL) brandy or orange-flavoured liqueur. Reduce heat to medium. Stir frequently, uncovered, until thickened, 5 to 7 minutes. Reduce heat to low and simmer 5 more minutes. Add pinches of salt and pepper, if needed. Makes about 3-1/2 cups (875 mL)
