INGREDIENTS

INSTRUCTIONS

Position a rack in the lowest position of the oven and preheat to 325
degrees.  Reserve the turkey neck and giblets to use in gravy or stock.
Rinse  the turkey inside and out with cold water. Pat the turkey skin
dry.  Turn the turkey on its breast. Loosely fill the neck cavity with
stuffing. Using a thin wooden or metal skewer, pin the neck skin to
the back. Fold the turkey's wings akimbo behind the back or tie to  the
body with kitchen string. Loosely fill the large body cavity with
stuffing. Place any remaining stuffing in a lightly buttered
casserole, cover and refrigerate to bake as a side dish. Place the
drumsticks in the hock lock or tie together with kitchen string.  Place
the turkey, breast side up, on a rack in the roasting pan. Rub  all
over with the softened butter. Season with salt and pepper.  Tightly
cover the breast area with aluminum foil. Pour 2 cups of the  turkey
stock into the bottom of the pan.  Roast the turkey, basting all over
every 30 minutes with the juices  on the bottom of the pan (lift up the
foil to reach the breast area),  until a meat thermometer inserted in
the meaty part of the thigh (but  not touching the bone) reads 180
degrees and the stuffing is at least  160 degrees, about 4 1/2 hours.
Whenever the drippings evaporate, add  stock to moisten them, about 1
1/2 cups at a time. Remove the foil  during the last hour to allow the
skin to brown.  Transfer the turkey to a large serving platter and let
it stand for at  least 20 minutes before carving. Increase the oven
temperature to 350  degrees. Drizzle 1/2 cup turkey stock over the
stuffing in the  casserole, cover, and bake until heated through, about
30 minutes.  Meanwhile, pour the drippings from the roasting pan into a
heatproof  glass bowl or large measuring cup. Let stand for 5 minutes,
then skim  off and reserve the clear yellow fat that has risen to the
top.  Measure 3/4 cup fat, adding melted butter if needed. Add enough
turkey stock to the skimmed drippings to make 8 cups total.  Place the
roasting pan on two stove burners over low heat and add the  turkey
fat. Whisk in the flour, scraping up browned bits on the  bottom of the
pan, and cook until lightly browned, about 2 minutes.  Whisk in the
turkey stock and the optional bourbon. Cook, whisking  often, until the
gravy has thickened and no trace of raw flour  remains, about 5
minutes. Transfer the gravy to a warmed gravy boat.  Carve the turkey
and serve the gravy and the stuffing alongside.  Yield: 18 servings
with about 7 cups gravy  Converted by MC_Buster.  Recipe by: COOKING
LIVE  SHOW #CL9236  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7158
Calories From Fat: 5214
Total Fat: 589.1g
Cholesterol: 2119mg
Sodium: 17016.6mg
Potassium: 1792mg
Carbohydrates: 134.5g
Fiber: 7.3g
Sugar: 13.6g
Protein: 340.2g