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" Prepare Roast Turkey as in Steps 1 and 2, placing 2 apple quarters, 2 onion quarters, and all lemon quarters in turkey cavity before tying legs and tail together. Proceed as in Steps 3 and 5, placing remaining apple and onion quarters around turkey in roasting pan before placing turkey in oven. While turkey is roasting, begin Apple-Onion Gravy: In 3-quart saucepan, heat gizzard, heart, neck, and 4 cups water to boiling over high heat. Reduce heat to low; cover and simmer 45 minutes. Strain, reserving broth; discard giblets and neck. Cover and refrigerate broth. Place turkey on large platter; cover with foil to keep warm. Discard apple, onion, and lemon quarters from cavity. Complete Apple-Onion Gravy: Remove rack from roasting pan. Transfer apple and onion quarters from roasting pan to medium bowl; set aside. Pour pan drippings through sieve into 3-quart saucepan. Add 1 cup giblet broth to roasting pan and stir until brown bits are loosened; pour through sieve into drippings in saucepan. Let stand 1 minute, until fat separates from drippings. Skim fat from drippings and discard. Place roasted apples and onions in blender with 1 cup giblet broth and blend until smooth; pour into drippings in saucepan with remaining giblet broth. Stir in salt and pepper, and heat over medium heat until gravy boils. Pour gravy through sieve to strain if you like. Makes about 5 1/2 cups gravy. To serve, garnish platter with fresh herbs. Serve with gravy. Remove skin from turkey before eating if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4629/roast-turkey-apple-onion-pan-gravy-730/?src=shelter_footer>