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1
Position rack in bottom third of oven and preheat to 350F.
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2
Pat turkey dry with paper towels and sprinkle inside and out with salt and pepper.
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3
Spoon Corn Bread Succotash Stuffing loosely into neck cavity and main cavity of turkey.
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4
Tie legs together.
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5
Using small metal skewers, pin neck skin to enclose stuffing.
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6
Sprinkle with salt and pepper.
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7
Place turkey, breast side up, on rack in large pan.
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8
Add reserved turkey fat and 2 cups Turkey Stock to pan.
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9
Cover turkey loosely with foil.
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10
Roast 2 hours, basting every 30 minutes with pan drippings.
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11
Remove foil.
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12
Add 3 cups water to pan.
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13
Roast turkey until thermometer inserted into thigh registers 180F, basting occasionally with pan juices, about 2 1/2 hours longer.
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14
Transfer turkey to platter.
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15
Tent with foil.
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16
Let stand while making gravy.
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17
Strain juices from roasting pan into 8-cup glass measuring cup.
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18
Spoon fat off top of juices, returning 1/2 cup fat to roasting pan.
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19
Add enough remaining Turkey Stock to pan juices to measure 6 cups of broth mixture.
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20
Heat fat in roasting pan atop 2 burners over medium heat.
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21
Whisk in flour.
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22
Stir until mixture is golden, about 2 minutes.
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23
Whisk in broth mixture, then bourbon.
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24
Simmer until gravy thickens, about 5 minutes.
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25
Season with salt and pepper.
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26
Serve gravy with turkey.
