• One 10- to 12-pound turkey, defrosted if frozen, giblets, neck, and livers reserved for the gravy • 2 1/2 teaspoons salt • 1 teaspoon black pepper • 1 medium onion, coarsely chopped ...

3 or 4 sprigs parsley 1 1/2 to 2 cups chicken or turkey stock, for basting Turkey Broth: 1 tablespoon vegetable oil Reserved turkey neck and giblets 1 large carrot, coarsely chopped 1 onion ...