Roast Gobbler

1. 1

   Salt and pepper turkey.

2. 2

   Place celery and half of onion in body cavity.

3. 3

   Mix butter and soy sauce, baste breasts, legs and thighs. Place on a rack in a large pan and cover loosely with foil.

4. 4

   In an iron skillet, make a roux with oil and flour.

5. 5

   Chop remaining onion and saute in roux until limp.

6. 6

   Add chicken broth to make gravy, then pour over turkey.

7. 7

   Bake at 350u00b0 for 20 minutes per pound, basting every half hour.

8. 8

   If you stuff with dressing, increase time to 25 minutes per pound.

9. 9

   If the bird is to be carved ahead of time, cover with the gravy to keep moist.

* Per serving · 4 servings · Values may vary.

No additional tips available.