Great bourbon gravy
While turkey is standing, make gravy. Skim off and discard any fat from top of bourbon-laced pan juices. Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in 1/4 cup all-purpose flour to form a thick paste. Stir constantly until bubbly, 2 to 3 minutes. Slowly whisk in strained pan juices, a little at a time, making sure mixture is very smooth before adding more liquid. This helps to prevent lumps. Stop adding pan juices once gravy is as thick as you like. (Save any remaining liquid to use as a base for soup, if you wish.) Reduce heat to low and simmer, stirring often to develop flavour, 5 to 8 minutes. If gravy becomes too thick, thin with more pan juices or 1 to 2 tablespoons more bourbon, if you like.
Baking extra stuffing
Place extra stuffing in a casserole dish or pie plate. Moisten with chicken broth. Cover with foil. Heat in oven with turkey during last 30 to 60 minutes of roasting until heated through. Or cover with plastic wrap and heat in microwave at medium-high.
Homemade Cajun spice
In a small bowl, stir 1 tablespoon each paprika, dried thyme, dried basil leaves and garlic powder with 2 teaspoons cayenne.