INGREDIENTS

INSTRUCTIONS

Preheat the oven to 425F. Rinse the turkey, pat it dry, and season it
inside and out with salt and pepper. Pack the neck cavity loosely  with
some of the stuffing, fold the neck skin under the body, and  fasten it
with a skewer. Pack the body cavity loosely with some of  the remaining
stuffing and truss the turkey. Transfer the remiaining  stuffing to a
buttered 3-quart baking dish and reserve it, covered  and chilled.
Spread the turkey with the butter and roast it on a rack in a  roasting
pan in the over for 30 minutes. Reduce the temperature to  325F., baste
the turkey with the pan juices, and add the water to the  pan. Roast
the turkey, basting it every 20 minutes, for 2 1/2 to 3  hours more, or
until a meat thermometer inserted in the fleshy part  of the thigh
registers 180F. and the juices run clear when the thigh  is pierced.
During the last 1 1/2 hours of roasting, drizzle the  reserved stuffing
with the stock or broth, bake it, covered, in the  325F. over for 1
hour, and bake it, uncovered, for 30 minutes more.  Transfer the turkey
to a heated platter, reserving the juices in the  roasting pan, discard
the string, and keep the turkey warm, covered  loosely with foil.  Make
the gravy:  Skim all the fat from the roasting pan juices, reserving
1/3 cup of  the fat, and add the cider and the vinegar to the pan.
Deglaze the  pan over moderately high heat, scraping up the brown bits,
and boil  the mixture until it is reduced by half. In a saucepan
combine the  reserved fat and the flour and cook the roux over
moderately low  heat, whisking, for 3 minutes. Add the cider mixture
and the stock in  a stream, whisking, bring the mixture to a boil,
whisking, and simmer  the gravy, stirring occasionally, for 10 minutes.
Season the gravy  with salt and pepper and transfer it to a heated
sauceboat.  Garnish the turkey with the herb sprigs and serve it with
the gravy  and the stuffing.  Serves 8.  Gourmet November 1993
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 13777
Calories From Fat: 5799
Total Fat: 645.9g
Cholesterol: 6414.9mg
Sodium: 15678.8mg
Potassium: 19674.1mg
Carbohydrates: 113.2g
Fiber: 11g
Sugar: 25.5g
Protein: 1769.6g