Agave nectar, a product of the agave plant better known as the source of tequila, blends beautifully with Old World Spanish sherry for a gentle sweet-and-sour glaze and luscious gravy. Because agave nectar has a low glycemic index, it's the new darling of the health-conscious crowd who are trying to lower their sugar intake. Although making the brown turkey stock for the gravy is an extra step, it can be done weeks ahead and frozen, and it's the secret behind a truly memorable gravy.
•Rubbing salt into a turkey is an easy way to come close to the juicy results you get from submerging a turkey in brine. This method also takes up less refrigerator space than brining does. If you don't have time to let the turkey sit overnight with the salt, don't worry. You will still end up with a delicious, juicy bird.
•If you buy a kosher turkey, there's no need to let it sit overnight with the salt, because it's already had a similar treatment.
•The easiest way to carve the turkey is to remove the two meaty breast halves in two separate pieces from either side of the breastbone and ribs, then slice them crosswise.
