Roast Turkey, Stuffing & Gravy

INSTRUCTIONS

1. Remove the giblets and neck from the turkey. Rinse with cold water. Pat dry with paper towel. Generously season the inside of the turkey with salt and pepper.
2. In a skillet add a stick of butter and sauté the onions and celery until softened.
3. Add the onion and celery mixture to the bread cubes and combine.
4. Season with poultry seasoning, sage, salt and fresh ground pepper.  I also add a touch of rosemary, thyme, and basil. Keep tossing as you season to ensure all the bread gets a bit of seasoning.
5. Add the chicken broth a bit at a time to moisten the bread cubes. You want the bread cubes moistened, but not soggy.
6. Stuff the cavity of the turkey and upper breast. Pull the skin over the stuffed cavities and secure with skewers. Tie with kitchen string or skewer legs together and secure wings to the side of the turkey.

ROASTING THE TURKEY

1. Preheat oven to 350º F. (Cook 13 minutes per pound at 350 F)
2. Place the stuffed turkey on the rack of the roasting pan. Loosen the skin from the breast and add cubes of butter. Rub butter over the turkey and generously season with salt and pepper. I usually place the neck in the bottom of the pan as this adds extra flavor to the drippings used for making gravy.
3. Add a bit of chicken or turkey broth to bottom of pan. (about 1/2 inch up pan)
4. Place in oven and baste the turkey about every 30 minutes for the first hour of roasting.
5. If the legs begin to brown too much or the turkey breast is golden brown cover with foil or with roaster pan cover.
6. Turkey is cooked when the meat thermometer reads 165ºF and the juices run clear. Insert meat thermometer in the thickest part of the inner thigh but not touching the bone.
7. Remove the turkey from the oven when done and let stand for 20 minutes to allow the juices to set.

Gravy Instructions

1. Transfer the drippings from the roasting pan to a sauce pan or you can use the same roasting pan. Add 1- 3 cups of chicken broth. This will vary depending on how much liquid is leftover from the roasted turkey.
2. In a small jar mix ⅓ cup flour and ½ cup of broth and shake vigorously to ensure no lumps.
3. On the stovetop heat the drippings and broth to a boil, gradually whisking in the flour mixture and return to boil. Repeat until flour mixture is gone. Reduce heat and simmer until gravy thickens. Continue whisking as needed.
4. Season to taste with ground sage, poultry seasoning, salt and pepper.
5. Continue to simmer for 10-15 minutes.

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