-
1
Position a rack in the lowest position of the oven and preheat the oven to 325F.
-
2
Reserve the turkey neck and giblets to use in gravy or stock.
-
3
Pull out the pad of yellow fat on either side of the tail and reserve.
-
4
(These are sometimes already removed by the processor, so dont worry if they arent present.)
-
5
If you wish, rinse the turkey inside and out with cold water.
-
6
Pat the turkey skin dry.
-
7
Turn the turkey on its breast.
-
8
Loosely fill the neck cavity with stuffing.
-
9
Using a thin wooden or metal skewer, pin the turkeys neck skin to the back.
-
10
Fold the turkeys wings akimbo behind the back (the tips will rest behind the turkeys shoulders) or tie them to the body with kitchen string.
-
11
Loosely fill the large body cavity with stuffing.
-
12
Loosely cover the exposed stuffing with a piece of aluminum foil.
-
13
Place any remaining stuffing in a lightly buttered casserole, cover, and refrigerate to bake as a side dish.
-
14
Place the drumsticks in the hock lock or tie together with kitchen string.
-
15
Rub the turkey all over with the softened butter.
-
16
Season with the salt and pepper.
-
17
Tightly cover the breast area with aluminum foil.
-
18
Place the turkey, breast side up, on a rack in the roasting pan.
-
19
Place the reserved fat in the panit will melt during roasting and add to the drippings.
-
20
Pour 2 cups of the turkey stock into the bottom of the pan.
-
21
Roast the turkey, basting all over every 45 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 180F and the stuffing is at least 160F, about 4 1/4 hours.
-
22
Whenever the drippings evaporate, add broth to moisten them, about 1 1/2 cups at a time.
-
23
Remove the foil during the last hour to allow the skin to brown.
-
24
Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving.
-
25
Increase the oven temperature to 350F.
-
26
Drizzle 1/2 cup turkey stock over the stuffing in the casserole, cover, and bake until heated through, about 30 minutes.
-
27
Meanwhile, pour the drippings from the roasting pan into a heatproof glass bowl, measuring cup, or fat separator.
-
28
Let stand for 5 minutes; then skim off and reserve the clear yellow fat that rises to the top (for a separator, pour off the drippings and reserve both drippings and fat).
-
29
Measure 3/4 cup fat, adding melted butter, if needed.
-
30
Add enough turkey broth to the skimmed drippings to make 8 cups total.
-
31
Place the roasting pan over two stove burners on low heat and add the turkey fat.
-
32
Whisk in the flour, scraping up the browned bits on the bottom of the pan, and cook until lightly browned, about 2 minutes.
-
33
Whisk in the turkey stock and the optional bourbon.
-
34
Cook, whisking often, until the gravy has thickened and no trace of raw flour flavor remains, about 5 minutes.
-
35
Season with salt and pepper.
-
36
Transfer the gravy to a warmed gravy boat, straining the gravy, if desired, through a wire sieve.
-
37
Carve the turkey and serve the gravy alongside.
