1. Remove giblets and neck from turkey; wash, and set aside. Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat.
2. Prepare your choice of dressing. (see other recipes on this website.)
3. Preheat oven to 325F. Spoon some of dressing into neck cavity of turkey. Bring skin of neck over back; fasten with poultry pin. Spoon remaining dressing into body cavity; DO NOT PACK.
4. To keep inside of turkey from drying out while cooking, insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie. Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together.
5. If your turkey does not come with a built-in "pop-up" thermometer, insert a meat thermometer on the inside of the thigh at its thickest part.
6.Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper.
7.Approximate baking time is 18 minutes per pound. Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185F. Leg joint should move freely.
8. When turkey begins to turn golden, cover with a square of butter- soaked cheesecloth or a loose tent of foil, to prevent burning.
9. While turkey roasts, cook giblets and neck in a saucepan, to taste (many people boil them for 10 minutes.)
10. Place turkey on heated serving platter. Remove cheesecloth or foil, twine, and poultry pins.
11. IMPORTANT! Let stand 20 to 30 minutes before carving to allow juices to flow back into the meat, otherwise turkey will be very dry.
MAKE GRAVY FROM DRIPPINGS
INGREDIENTS:
Drippings from a roasted turkey
Turkey stock
6 tbsp. flour
A wire wisks
Wooden Spoons
1 Quart Measuring Cup
DIRECTIONS:
1. Take the pan the turkey was roasted in and pour all the drippings into a glass measuring cup that can accommodate 1 quart of liquid. Leave any browned bits on the bottom of the roasting pan. (These are actually quite tasty and help give the gravy its flavor.)
2. Let the drippings stand until the fat rises to the top of the measuring cup. Spoon off the fat and reserve.
3. Add stock so that there are 4 cups of liquid in the measuring cup.
4. Set the roasting pan over medium-low heat. (You may need to use two burners at once.)
5. Spoon out 6 tbsp. of the reserved fat and put it back in the roasting pan. Sprinkle the flour over the fat and whisk.
6. Whisk flour and fat for 1 to 2 minutes until the flour turns a nice golden-brown color.
7. Pour the drippings and stock mixture into the roasting pan and scrape off the encrusted bits on the bottom of the pan.
8. Simmer mixture for 2 to 3 minutes, whisking every so often.
9. Adjust the thickness of the gravy. If it is too thin, simmer, whisking often until the gravy is as thick as you want it. If it is too thick, whisk in a little more stock.
10. Season the gravy with salt and pepper to taste.
11. Strain gravy if you want to get rid of any remaining encrusted bits you loosened earlier.
12. Pour gravy into a gravy boat and serve.
