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1
Preheat the oven to 350 degrees F.
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2
Combine turkey neck, wing tips, and gizzard in a medium saucepan. Reserve the liver.
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3
Add whole onion, whole carrot, and parsley stems
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4
Add water to cover, along with 1/2 tsp salt, and a few grindings of pepper
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5
Bring to a boil, turn the heat to low, and simmer, adding water as necessary to keep the meat and vegetables covered.
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6
Skim any foam that arises to the top of the pot; after 1 hour of simmering, turn off the heat and cover the stock.
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7
Brush the turkey with 1 tbsp of butter or oil and sprinkle it with salt and pepper.
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8
Place the turkey breast side down on your roasting rack.
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9
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.
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10
Roast, basting with a little additional butter or oil every 30 minutes and add stock or water to the vegetables to keep them moist.
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11
Flip the turkey after an hour or so.
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12
When the internal temperature of the turkey reaches 125 F (when the bird has about 1 hour of cooking to go), if the breast is not sufficiently browned, turn the oven heat up to 400 F for the remaining cooking time. Monitor closely to make sure it doesn't brown too quickly.
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13
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.
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14
Reheat the giblet stock if necessary, then strain it into a bowl; then strain the vegetables that cooked with the bird into a larger bowl, pushing on them to extract as much liquid as possible. Combine these liquids. Mince the reserved liver.
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15
Place the roasting pan over two burners on your stove, turn the heat to medium-high, and add 2 cups o the combined liquid and the reserved liver.
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16
Cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly.
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17
Whisk together the cornstarch and the cold water.
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18
Drain the liquid and stir in the cornstarch mixture.
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19
Carve the turkey and serve with the gravy.
