"As a turkey and gravy novice, this recipe was fail safe. However, I improvised a bit. I used unsalted giblet stock that I made the night before (at the same time, I sunk the bird in brine). When the bird came out of the oven, it was easy to deglaze my brand new roasting pan with the juices. I used sauvignon blanc and rosemary because I had tho""

"As if this recipe needs accolades... This was my first Thanksgiving as host, and this recipe made a perfectly succulent, seasoned, juicy, bird with ZERO basting. I may play around with brine flavors in the future to make it fun. I think my mother was actually EXPECTING my turkey to be dry as a first timer, and it wasn't, so for that I think she ""