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1
TURKEY:
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2
Preheat oven to 350u00b0F.
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3
Remove and discard giblets and neck (unless you want to use them in your gravy -- my instructions do not include them).
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4
Rinse turkey (inside and out) and pat dry with paper towels.
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5
Place the turkey in a roasting pan and distribute the butter slices under the skin of the turkey (I find it helpful to separate the skin from the meat by sliding my hands in between, before messing with the butter).
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6
In a medium bowl, combine the broth, parsley, and minced onion. Pour over turkey and sprinkle with the seasoned salt and garlic powder.
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7
Cover with foil and bake for 3 1/2 to 4 hours, or until the internal temperature reaches 180u00b0F
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8
During the last 45 minutes, remove the foil and take out 5 cups of the drippings for the gravy. With the remaining drippings, baste occasionally so the turkey will brown nicely.
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9
Remove from oven and let rest (while the gravy is being prepared) before carving.
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10
GRAVY:
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11
Bring the drippings to a boil in a large saucepan.
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12
Stir in soup and season with poultry seasoning, pepper, and garlic powder.
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13
Reduce heat to low, and let simmer for as long as you need. If you're ready right away, this step can be skipped.
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14
In a small, microwave-safe bowl, heat the milk on high for 30 seconds. Stir, and repeat (total cook time: 1 minute). Slowly add the flour to the milk, whisking vigorously with a whisk until there are no lumps.
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15
Return the gravy to a boil, and gradually stir in the milk mixture.
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16
Continue to cook, stirring constantly, for 1 minute, or until thickened.
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17
Be careful not to let the bottom scorch.
