What you will need:

6 qts. water
Turkey gizzard, neck & heart
3 stocks celery, 2 carrots, 1 onion coarsely chopped
4 bay leaves
1 tsp. peppercorns
1 tsp. poultry seas.
1 Tbl. salt
1 Tbl. sugar

What to do:

Bring stock to a boil then reduce to medium high heat uncovered till the stock reduces in volume to 2 quarts. Strain the stock and set aside. If your dinner guests like giblets, remove the meat from the neck and chop along with the gizzard and heart. Omit the liver because this will add bitterness. You can add giblets to the gravy, just before serving. Use a fat-reducing measuring cup and pour off the stock minus the fat. Your heart will thank you.

It's all in the roux

Make roux by heating ½ cup of canola oil in a saucepan. As the oil heats, start stirring in flour with a wooden spoon until the mixture is thick, about the texture of wet concrete. Cook stirring constantly till it changes to a golden hue. Set aside. When your turkey is done remove it immediately from the roasting pan and place it on a platter. Pour off the fat and discard. Deglaze the pan by pouring the prepared stock over the drippings to release them and obtain their flavor. Stir all the caramelized turkey essence from the bottom. Strain stock and heat in a saucepan. As it comes to a boil add a spoonful of roux at a time stirring with a balloon whip till desired thickness. Adjust salt and pepper to taste and add giblets if desired.

Here are 7 tips to perfect gravy:
1.    Don't use prepared stocks or bases. Good stock = good gravy.
2.    Don't use cornstarch. Instead prepare "roux," a cooked mixture of fat or oil and flour. (See recipe above.)
3.    Replace saturated fats with monounsaturated ones. Turkey fat is saturated. Drain it off and use canola oil instead.
4.    Make some with giblets and some without
5.    Use a fat-reducing measuring cup (one that pours from the bottom)
6.    Begin preparing your stock when you put the turkey in the oven. The longer it cooks, the more flavorful it will be.
7.     Use a strainer to avoid lumps
Add a little color to the holiday table with homemade cranberry sauce

Whole Berry Cranberry Sauce w/ Orange Zest

2 lbs. whole, fresh cranberries
2 cups of sugar
2 cups of water
2 Tbl  fresh orange zest (peel)
juice of one orange
1/4 tsp salt

Place cranberries and sugar in a heavy saucepan. (For a no-sugar alternative replace sugar with water, orange juice, and salt.) Add orange zest. Cook, stirring frequently until thick. Adjust sweetness to taste. Let cool then cover and refrigerate until ready for use.

Aron David Bradley is a chef with 38 years of professional culinary experience. He contributes articles and recipes to Salem Monthly Newspaper and WillametteLive.com.