Roast Turkey with
Gravy
Ingredients:
18-pound fresh turkey
12 cups of your favorite stuffing
8 tbsp unsalted butter
Salt
2 1/2 quarts
Turkey Stock,
fresh ground black pepper
3/4 cup all-purpose flour
1/3 cup port, dry sherry, or bourbon (optional)
PREPARATION:
1. Position a rack in the lowest position of the
oven and preheat to 325° F.
2. 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.
3. 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.
4. 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 a bone) reads 180°F
and the stuffing is at least 160°F, about 4 ¼
hours. Whenever the drippings evaporate, add
stock to moisten them, about 1 ½ cups at a
time. Remove the foil during the last hour to
allow the breast skin to brown.
5. 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°F.
Drizzle ½ cup turkey stock over the stuffing in
the casserole, cover, and bake until heated
through, about 30 minutes.
6. 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 ¾ cup fat, adding
melted butter if needed. Add enough turkey
stock to the skimmed drippings to make 8 cups
total.
7. Place the roasting pan in two stove burners
over low heat and add the turkey fat. Whisk in
the flour, scraping up the 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 taste remains, about 5 minutes.
Transfer the gravy to a warmed gravy boat.
Carve the turkey and serve the gravy and the
stuffing alongside. Makes about 18 servings,
with about 7 cups gravy.
cooking time:
Cook time: 4 hours
Serves: 12
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