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.

A Message from our Provider:

“God is humble”