step 8: make gravy, carve turkey, and serve
For gravy, skim fat off roasting-pan drippings and add flour. Place roasting pan over a burner on medium heat and whisk until smooth. Add chicken stock and 1⁄4 teaspoon pepper, raise heat to high, and cook until thick.Whisk in 2 tablespoons butter, then set out with turkey, stuffing, cranberries, salad, and squash. Serve with an Oregon or Washington State pinot noir.