INGREDIENTS

INSTRUCTIONS

Wild turkey has a wonderful, unique flavor, but you can also use this
recipe for commercial, store-bought turkey. Follow package directions
for length of cooking time.  Preheat the oven to 375 degrees. Rinse the
turkey well until no blood  runs from the cavity and blot it dry inside
and out with paper  towels. Quarter one of the lemons; cut the other
lemon in half. Rub  the outside of the turkey with one lemon half, then
use the same half  to rub the inside of the bird, squeezing to release
the juice. Season  the bird generously inside and out with salt and
freshly ground  pepper. Stuff the cavity with the lemon quarters,
garlic, onion,  savory, and thyme. Set the remaining lemon half aside.
Truss the  large cavity closed and tie the legs together. Set the
turkey breast  side down on a rack in a large shallow roasting pan.
Roast for 1/2  hour.  Meanwhile, in a small saucepan, melt 1 stick of
the butter in 1 cup  of the stock. Turn the turkey over and baste the
breast with the  stock-and-butter mixture. Tent the breast with
aluminum foil, shiny  side up. Reduce the oven temperature to 325
degreesF and roast for 1  1/4 hours, basting every 15 to 20 minutes.
Remove the foil and  continue to roast, basting every 20 minutes, for 1
hour longer  (follow package directions for length of cooking time for
commercial,  store-bought turkey) or until there is no trace of pink
when the  thigh is pierced near the bone. Remove the turkey to a
carving board  and let it rest for 10 to 15 minutes.  Meanwhile, pour
the pan drippings into a bowl or a gravy separator.  Skim off or pour
off as much fat as possible. Add the remaining 3  tablespoon butter to
the roasting pan and set over moderate heat.  Sprinkle on the flour and
cook, stirring with a wooden spoon, for 2  minutes. Whisk in the
Madeira and bring to a boil, scraping up the  brown bits from the
bottom of the pan. Whisk in the degreased pan  drippings and the
remaining turkey stock and bring to a boil. cook,  whisking, until the
gravy is smooth and thickened, about 2 minutes.  Whisk in the
buttermilk and return to a boil, whisking until smooth.  Squeeze the
juice from the remaining lemon half into the gravy and  season with
additional salt and pepper to taste.  Carve the turkey and pass the
gravy on the side. Serve 6 to 8.  Recipes from Cooking From a Country
Farmhouse by Susan Wyler  (copyright  Converted by MC_Buster.  Recipe
by: Good Morning America  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1453
Calories From Fat: 1171
Total Fat: 133.1g
Cholesterol: 338.3mg
Sodium: 5478.5mg
Potassium: 1291.2mg
Carbohydrates: 52.5g
Fiber: 9.1g
Sugar: 11.7g
Protein: 25.8g