ORANGE-ROSEMARY BUTTER
Make a day or so in advance

1/2 cup + 1 tablespoon unsalted butter
1 1/2 tablespoons orange juice concentrate
1 tablespoon grated orange peel
2 teaspoons rosemary, crumbled
Freshly ground pepper

Blend in food processor. Cover and refrigerate
overnight. Bring to room temperature before using.

**************

STOCK

In a saucepan, place giblet parts, oil, onion, celery,
and chicken wings. Cover with water. Bring to a boil, reduce
heat and simmer til giblets are tender. Remove giblets,
cool, remove from bone and chop. Reserve broth.

**************

Preheat oven to 350°F.

Rinse turkey and pat dry. Season the cavity with salt, pepper
and crumbled rosemary. Gently slide fingers under the skin of
the breast. Rub all but 1/4 cup of the butter under the skin.
Truss the bird. Place on a rack in roasting pan. Roast for 1 hour.
Reduce heat to 325° and cook til done (see instructions
that come with the bird), basting occasionally with half the
remaining butter. Tent if necessary to keep from over browning.

Remove to a platter. Cover. Pour off fat from pan. Place pan
over medium-high heat. Add 1 1/2 cups stock and
bring to a boil, scraping up bits. Boil til reduced to 3/4 cup,
stirring frequently, about 15 minutes. Mix remaining butter and
1 1/2 tablespoons flour to make a paste. Gradually add the paste
to the reduced liquid and whisk til boiling and thickened.
Season with salt and pepper.