Roast Turkey and Gravy
1 bunch parsley stems
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup cornstarch
Preheat the oven to 350 degrees F.
Combine turkey neck, wing tips, and gizzard in a medium saucepan. Reserve the liver.
Add whole onion, whole carrot, and parsley stems
Brush the turkey with 1 tbsp of butter or oil and sprinkle it with salt and pepper.
Place the turkey breast side down on your roasting rack.
Scatter the chopped onions, carrots, and celery around the turkey. Drizzle with 1 tbsp of the butter or oil. Pour in about 1 cup of stock or water.
Flip the turkey after an hour or so.
When the bird is done (the thermometer should read 165 F at least when inserted in mid-thigh), remove the bird to a platter but don't carve it until it has rested for at least 15 minutes.
Whisk together the cornstarch and the cold water.
Drain the liquid and stir in the cornstarch mixture.