1 pound baby carrots with tops, trimmed and peeled 1 pound parnsips, peeled 1 tablespoon vegetable oil 3 cloves garlic, thinly sliced 8 ounce cipollini onions, peeled Salt and ground black pepper
Homemade Giblet Gravy
1 turkey neck, heart and gizzard 2 onions, quartered 2 ribs celery, chopped 2 carrots, chopped ½ cup coarsely chopped fresh parsley 6 black peppercorns 1 bay leaf 2 ½ tablespoon all-purpose flour
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Room temperature simply means that the bird shouldn’t come straight out of the refrigerator. You don’t want to let the bird sit around for hours; remove from fridge about 30 minutes before roasting while you make the stuffing.
