Serve the turkey in slices with the gravy, and trimmings and sides of your choice. There is no need to baste the meat during cooking, so resist opening the lid. If opened, the temperature is ...

of turkey fat to make a smooth paste, and slowly whisk the paste into the stock. Bring back to a simmer and cook for 3 to 4 minutes, skimming any fat from the surface. Strain the gravy through a ...