and allow it to rest for at least 30 minutes before carving (If you stuffed the turkey, for presentation you can remove the stuffing from the turkey, discard the cheesecloth, and replace the stuffing in the turkey.) Meanwhile, set the roasting pan over medium heat and add the reserved stock, scraping up the browned bits from the bottom of the pan with a wooden spoon Pour the stock through a fine-mesh strainer into a 1-quart glass measure or a bowl 10 Finely chop the turkey gizzard, heart, and liver if desired Melt the remaining tablespoons butter in a medium saucepan over medium heat Add the chopped giblets, if using, and cook, stirring frequently, until just cooked through, about 1 minute Add the flour and cook, stirring constantly, until golden brown, about minutes Whisking constantly, add the stock in a thin, steady stream Bring to a boil, then reduce to a simmer and cook until the gravy is thickened and reduced to about 3 cups Season to taste with salt and pepper and remove from the heat 11 Carve the turkey and serve with the gravy and stuffing, if you made it