it into strips. It cuts beautifully and it's unfrozen enough to twist nicely. #1 Turn your turkey upside down when it comes out of the oven. This is my favorite Thanksgiving tip of all time! This applies to a stuffed AND not-stuffed turkey. The juices flow down into the breast, where they're needed the most and results in a moister turkey. I know it's hot, heavy and hard to handle, but it's worth it. Silicone oven mitts work well here. Cover loosely with foil to keep warm while the turkey rests for at least 20 minutes. T T T T T T T T T T T T T Gravy (makes about 4 cups) I multiply this recipe by four and I've never run out. I also keep Gravy Master on hand in case I haven't had time to cook the flour to a nice nutty brown. I don't really approve of it, but that doesn't stop me from using it if I have to. After the turkey comes out of the oven, remove it from the roasting pan and place it upside-down on a cutting board with trough. Cover with foil. Pour drippings from pan into measuring cup. Add one cup of white wine to turkey-less roasting pan. Bring to the boil and stir, getting all those little bits up. Remove from heat and set aside for the moment. Spoon 3 tablespoons of fat from the drippings into a large saucepan over medium heat. Stir in flour and cook