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Stuffed Roast Turkey and Gravy

Source of Recipe

Recipezaar


List of Ingredients

Stuffed Roast Turkey and Gravy


Turkey
1 (8 to 12-lb.) whole turkey, thawed if frozen
1/2 teaspoon salt
Stuffing of choice
1/4 cup margarine or butter, melted
Gravy
Turkey pan drippings
1 3/4 cups Progresso® chicken broth (from 32-oz. carton)
1/3 cup all-purpose flour
Water


Recipe


Turkey Directions: Heat oven to 325°F. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.

Spoon stuffing loosely into neck and body cavities of turkey. Place any remaining stuffing in lightly buttered casserole; cover and refrigerate to bake as side dish. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.

Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Spoon margarine over turkey. Do not add water or cover.

Bake at 325°F. until internal temperature reaches 180 to 185°F. and leg joint moves easily, using "Timetable for Roasting Turkey" below. If necessary, cover turkey breast with tent of foil during last 1 1/2 to 2 hours of baking to prevent excessive browning.

Remove turkey from roasting pan. Let stand 15 to 20 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.

Gravy Directions: Pour drippings from roasting pan into strainer over bowl. Spoon off fat that rises to top, reserving 1/4 cup. Pour drippings into measuring cup. Add broth and enough water to make 3 1/2 cups liquid.

In large saucepan, combine reserved 1/4 cup fat and flour. Cook over medium heat, stirring constantly with wire whisk until mixture turns golden brown, about 2 minutes.

Gradually stir drippings mixture into flour mixture. Cook over low heat until mixture boils and thickens, stirring constantly.