INGREDIENTS

INSTRUCTIONS

Make turkey giblet stock and herbed bread stuffing.  Roast turkey:
Preheat oven to 425øF.  Rinse turkey inside and out and pat dry.
Season with salt and pepper  inside and out. Loosely fill neck cavity
with some of stuffing. Fold  neck skin under body and fasten with a
small skewer. Loosely fill  body cavity with some stuffing and tie
drumsticks together with  kitchen string. Transfer remaining stuffing
to a buttered 3-quart  shallow baking dish and chill, covered. Secure
wings to body with  small skewers if desired for a nicer appearance.
Put turkey on a rack set in a flameproof roasting pan. Roast turkey in
middle of oven 30 minutes. Melt 1/2 stick butter. Reduce oven
temperature to 325F and pour melted butter over turkey. Roast turkey,
basting every 20 minutes, for 3 to 3 1/2 hours more, or until a
thermometer inserted in center of stuffing in body cavity registers
165F (thigh will be about 180F). Transfer turkey to a heated platter
and keep juices in pan. Remove skewers and discard string. Transfer
stuffing from cavities to a serving dish and keep warm, covered. Let
turkey stand at least 30 minutes and up to 45.  Increase temperature to
375F. Stir together chicken broth and water  and drizzle over uncooked
stuffing in baking dish. Dot stuffing with  remaining 2 tablespoons
butter and bake in middle of oven 40 minutes  while turkey stands; for
moist stuffing, bake covered entire time;  for less moist stuffing with
a slightly crisp top, uncover after 10  minutes.  Make gravy:  Skim fat
from pan juices and reserve 1/4 cup fat. Add 1 cup giblet  stock to
roasting pan and deglaze over moderately high heat, scraping  up brown
bits. Add to remaining 3 cups stock and bring to a simmer.  Whisk
together reserved fat and flour in a large heavy saucepan and  cook
roux over moderately low heat, whisking, 3 minutes. Add hot  stock to
roux in a fast stream, whisking constantly to prevent lumps,  and
simmer, whisking occasionally, until thickened, about 10 minutes.  Stir
in additional juices from turkey platter and season gravy with  salt
and pepper.  Cooks' note:  If you choose not to cook your stuffing
inside the bird, your turkey  will take less time to roast, only about
2 to 3 hours (thigh should  register 170F).  Makes 8 servings.  Gourmet
November 1999  Converted by MC_Buster.  Per serving: 733 Calories
(kcal); 70g Total Fat; (84% calories from  fat); 5g Protein; 24g
Carbohydrate; 186mg Cholesterol; 203mg Sodium  Food Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0  Fruit; 14 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 7445
Calories From Fat: 3390
Total Fat: 378.5g
Cholesterol: 3606.9mg
Sodium: 5029.1mg
Potassium: 9413.4mg
Carbohydrates: 33.4g
Fiber: 1.3g
Sugar: 3.6g
Protein: 919.5g