and allow it to rest for at least 30 minutes before carving.
(If you stuffed the turkey, for presentation you can
remove the stuffing from the turkey, discard the
cheesecloth, and replace the stuffing in the turkey.)
Meanwhile, set the roasting pan over medium heat and
add the reserved stock, scraping up the browned bits
from the bottom of the pan with a wooden spoon. Pour
the stock through a fine-mesh strainer into a 1-quart glass
measure or a bowl.
- Finely chop the turkey gizzard, heart, and liver if
desired. Melt the remaining 4 tablespoons butter in a
medium saucepan over medium heat. Add the chopped
giblets, if using, and cook, stirring frequently, until just
cooked through, about 1 minute. Add the flour and cook,
stirring constantly, until golden brown, about 3 minutes.
Whisking constantly, add the stock in a thin, steady
stream. Bring to a boil, then reduce to a simmer and cook
until the gravy is thickened and reduced to about 3 cups.
Season to taste with salt and pepper and remove from the
heat. - Carve the turkey and serve with the gravy and stuffing,
if you made it.