Before I forget, I wanted to share a couple tips for next Thanksgiving. I soaked my turkey in a brine of ice water and kosher salt (about a cup of salt) and really noticed a difference. It was extra tender and juicy.
It’s an additional step, but I feel it’s really worth the trouble.
Also, I roasted my turkey on a bed of carrot, onion, and celery chunks. Then when I was making the gravy, I put all the roasted vegetables in the blender, pureed them, and added them to the gravy.