Nothing’s better with roast turkey than a delicious rub of herbs and butter and our Classic Stuffing.
While turkey is roasting, make a broth from giblets. Place in a medium-size saucepan. Cover with 2 cups (500 mL) water. Add a chopped onion and a few bay leaves. Bring to a boil, then reduce heat to low. Simmer, uncovered, until tender, about 30 minutes. Strain and reserve 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 heat. Bring pan juices to a boil. While constantly whisking, sift 1/4 cup (50 mL) all-purpose flour into pan juices. Whisk until smooth. Then whisk in giblet broth or 2 cups (500 mL) chicken broth. For a luxurious taste, stir in 1/2 cup (125 mL) Marsala or 1/4 cup (50 mL) brandy. Stir frequently, uncovered, until thickened, 5 to 7 minutes. Reduce heat to low and simmer 5 more minutes. Taste. Add pinches of salt and pepper, if needed.