Stock fixes everything on turkey day! It's a one-stop turkey tool kit:

Is your turkey not cooked all the way through? Bring some stock up to a simmer in a roasting pan. Carve the bird, slide the meat in and it will cook through in no time.

Is your turkey overcooked and really getting dry? Bring some stock up to a simmer in a roasting pan. Carve the bird and slide the meat in. The juices will soak back into the meat and you'll have the illusion of a nice juicy bird.

If you run out of gravy or if you burn your pan drippings, put equal amounts of butter and flour into a saucepan and make a roux. Add turkey or chicken stock, salt and pepper and you have a delicious gravy. If you want a really glossy rich-tasting gravy, add a tempered egg yolk. Use the recipe for Elsa's Poulet Sauce as a guide.