Grill up the big bird on the barbecue. It not only cooks faster using this method, but barbecuing frees up the oven for all those delicious oven-baked side dishes, including the stuffing and Thanksgiving pies.
Don’t barbecue a stuffed turkey. The interior of the bird won’t reach the level of heat that’s required to safely destroy bacteria. Cook stuffing separately in the oven.
Pour saved pan juices from turkey into a saucepan. Bring to a boil, then reduce heat to medium. Whisking constantly, add 1/4 cup (50 mL) all-purpose flour, a little at a time. Whisk until smooth. Gradually whisk in 2 cups (500 mL) chicken broth and 1/3 cup (75 mL) white wine. Simmer, stirring often, until as thick as you like. If gravy is too thick, thin with more broth. Taste and add salt and pepper.