Alice would never admit it, but she sometimes had a little trouble with the Thanksgiving turkey. Not after she got this recipe from Caroline Brady; now it's part of our family tradition, as well.

1 (16-18 pound) turkey, thawed
2 teaspoons salt, or to taste
2 teaspoons pepper, or to taste
2 cups fresh sage leave or 2 tablespoons dried sage
1/4 to 1/2 cup vegetable oil

Preheat the oven to 325 degrees. Rinse and dry the turkey. Remove the neck and giblet bag from the small cavity in the front, as well as the large body cavity. Use for stock to make Make-Ahead Gravy (recipe follows). Season the inside of the turkey cavity with salt and pepper to taste. Use salt sparingly if using a pre-basted turkey. Stuff the cavity of the turkey with the sage leaves or sprinkle dried sage inside the cavity.

Rub the exterior of the turkey generously with vegetable oil and place in a large roasting pan with shallow sides.

Roast the turkey for 15-20 minutes per pound. For the most accurate gauge of doneness, use an instant-read thermometer. The temperature should read 180 degrees when the thermometer is inserted in the thickest part of the thigh. Juices should run clear when the thigh is pierced at the thickest part and the leg should move easily at the joint.

Makes 10-12 servings, with leftovers.

Make-Ahead Gravy

2 pounds chicken or turkey necks (or a combination) plus contents of bag of giblets inside turkey
1 pound chicken or turkey gizzards and hearts (or a combination) (optional)
1/2 pound chicken or turkey livers (or a combination) (optional)
8 cups water
1 stick butter
1/2 cup vegetable oil
1 cup all-purpose flour
3 teaspoons salt, or to taste
2 teaspoons pepper, or to taste

Rinse the chicken or turkey necks, contents of the giblet bag, gizzards and hearts. Place in a large saucepan or stockpot. Cover with 8 cups water. Bring to a boil; reduce heat to simmer. Using a large spoon, skim off foam as it accumulates during cooking.

Cook until the necks are soft and the gizzards and hearts are tender, 2 to 3 hours.

Remove from heat and allow to cool. When cool enough to handle, strain the stock into a clean saucepan with lid or into a rigid plastic storage container. Refrigerate to conceal the fat, several hours or up to 2 days. Freeze for longer storage.

For gravy with giblets: Reserve the gizzards and hearts; discard the necks. Chop the gizzards and hearts into 1/2" pieces. Refrigerate for up to 2 days. Freeze for longer storage.

Meanwhile, rinse the livers, if using, and place in a small saucepan with 1 cup water over medium heat. Lower heat and simmer until the livers are cooked throughout, 15-20 minutes. Remove from heat and let stand until cool. Drain the livers and discard the liquid.

Chop the livers in 1/4" pieces. Stir the chopped gizzards, hearts and livers into the finished gravy.

For gravy without giblets: Omit the additional gizzards, hearts and livers from the stockpot or use them to add flavor to the stock, then feed the gizzards, hearts, necks and livers to the cat! Animals need to give thanks, too. You can discard the giblets and necks, as well.

To make gravy, lift off the congealed fat from the stock and discard. Heat the stock to liquefy; reserve.

In a deep saucepan or stockpot, melt the butter over medium heat. Add the oil, then gradually stir in the flour. Cook until the flour is bubbly; reduce heat and cook until the flour turns golden brown.

Gradually add the warm stock, stirring with a wire whisk to eliminate lumps. Cook until thickened to the desired consistency, about 20-30 minutes. Season to taste with salt and pepper.

Gravy may be refrigerated for up to 2 days before serving. Reheat to serve. Thin with defatted pan juices from the turkey or with water or stock to the desired consistency.

Makes 16 servings