PROJ 69 - TURKEY DINNER Turkeys are traditionally eaten as the main course of Christmas feasts in much of the world (stuffed turkey) , as well as Thanksgiving in the United States and Canada, though this tradition has its origins in modern times, rather than colonial as is often supposed. Before the 20th century, pork ribs were the most common food on the holiday, as the animals were usually slaughtered in November. Turkeys were once so abundant in the wild that they were eaten throughout the year, the food considered commonplace, whereas pork ribs were rarely available outside of the Thanksgiving-New Year season.[7] It has also displaced, to a certain extent, the traditional Christmas roast goose or beef of the United Kingdom and Europe. While eating turkey was once mainly restricted to special occasions such as these, turkey is now eaten year-round and forms a regular part of many diets. Turkeys are sold sliced and ground, as well as "whole" in a manner similar to chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as a sandwich meat or served as cold cuts; in some cases where recipes call for chicken it can be used as a substitute. Ground turkey is sold just as ground beef, and is frequently marketed as a healthy beef substitute. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck. Leftovers from roast turkey are generally served as cold cuts on Boxing Day in Canada.---wikipedia

I hadn't added the gravy when I took the picture but it was definitely a recipe worth sharing. Best Gravy Ever Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 15 min Level: Intermediate Serves: 10 to 12 servings 1 Good Eats Roast Turkey, recipe follows 24 ounces reduced sodium chicken broth 8 ounces red wine 1/3 cup all-purpose flour 1 tablespoon fresh herbs such as oregano, thyme or rosemary Kosher salt Freshly ground black pepper Remove the turkey from the roasting pan and set aside to rest. Leave the drippings from the turkey in the pan and place the roasting pan over medium heat. Add the broth and wine at the same time. Whisk to combine, scraping the bottom of the pan until all of the bits have come loose. Cook for another 2 to 3 minutes in order to reduce the mixture slightly. Transfer the liquid to a fat separator and let sit for 5 minutes to allow fat to separate. Return 2/3 to 3/4 cup of the fat to the roasting pan and place over medium-high heat. Discard any remaining fat. Add the flour and whisk to combine. Cook, whisking continuously, until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens, gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. Add the herbs and whisk to combine. Season with salt and pepper.