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1
Preheat oven to 450 degrees.
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2
Stuff turkey cavity with about 5 cups of stuffing.
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3
Place folded piece of aluminum foil inside cavity opening to hold stuffing in place.
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4
Fill neck opening with remaining stuffing and fold over skin to enclose.
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5
Truss turkey with string.
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6
Place turkey in large roasting pan.
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7
Rub all over with oil, salt and pepper.
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8
Scatter onions and turkey neck around it.
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9
Put in oven and roast about 45 minutes or until golden brown.
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10
Baste and cover breast loosely with aluminum foil.
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11
Reduce oven heat to 400 degrees.
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12
Roast turkey about 50 minutes and pour chicken broth and water around it.
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13
Replace foil and continue baking, basting often, at least every 15 minutes.
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14
Cook about 2 hours longer.
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15
Total cooking time is 3 hours and 30 minutes.
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16
The cooking time is 11 or 12 minutes per pound.
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17
When done, joint between leg and thigh bone will move easily when touched.
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18
If skin is pierced at that joint, the juices that run out will be clear.
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19
A meat thermometer inserted into the stuffing or breast meat will register 160 degrees.
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20
Remove turkey from roasting pan and pour off the basting liquid.
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21
Strain it.
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22
Skim off the fat.
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23
Pour skimmed juices into the giblet gravy.
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24
Bring to the boil and skim off any additional fat.
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25
There should be about 3 cups of gravy.
