Christmas preparations

I've made the stock (half a skinless chicken, onion, celery, carrot, garlic bulbs, parsley stalks, bay leaf, turkey giblets and neck). I will make the gravy tomorrow using pan juices from the roasted turkey, the fond, and a bit of flour to thicken and thinned down using this delicous homemade rich chicken/turkey stock. For now, once it has cooled down and strained, it will be kept tightly closed safe and sound in the refrigerator.

Low simmer to obtain a clear clean stock.

and the herb butter with a hint of garlic seasoned with salt and black pepper (this will be eased under the skin of the turkey and rubbed all over the bird tomorrow paying particular attention to the thigh and breast meat).