Roast Turkey with Bourbon Gravy

1. 1

   Position rack in bottom third of oven and preheat to 350F.

2. 2

   Pat turkey dry with paper towels and sprinkle inside and out with salt and pepper.

3. 3

   Spoon Corn Bread Succotash Stuffing loosely into neck cavity and main cavity of turkey.

4. 4

   Tie legs together.

5. 5

   Using small metal skewers, pin neck skin to enclose stuffing.

6. 6

   Sprinkle with salt and pepper.

7. 7

   Place turkey, breast side up, on rack in large pan.

8. 8

   Add reserved turkey fat and 2 cups Turkey Stock to pan.

9. 9

   Cover turkey loosely with foil.

10. 10

    Roast 2 hours, basting every 30 minutes with pan drippings.

11. 11

    Remove foil.

12. 12

    Add 3 cups water to pan.

13. 13

    Roast turkey until thermometer inserted into thigh registers 180F, basting occasionally with pan juices, about 2 1/2 hours longer.

14. 14

    Transfer turkey to platter.

15. 15

    Tent with foil.

16. 16

    Let stand while making gravy.

17. 17

    Strain juices from roasting pan into 8-cup glass measuring cup.

18. 18

    Spoon fat off top of juices, returning 1/2 cup fat to roasting pan.

19. 19

    Add enough remaining Turkey Stock to pan juices to measure 6 cups of broth mixture.

20. 20

    Heat fat in roasting pan atop 2 burners over medium heat.

21. 21

    Whisk in flour.

22. 22

    Stir until mixture is golden, about 2 minutes.

23. 23

    Whisk in broth mixture, then bourbon.

24. 24

    Simmer until gravy thickens, about 5 minutes.

25. 25

    Season with salt and pepper.

26. 26

    Serve gravy with turkey.

* Per serving · 4 servings · Values may vary.