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1
Make turkey giblet stock and herbed bread stuffing.
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2
Roast turkey:
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3
Preheat oven to 425u00b0F.
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4
Rinse turkey inside and out and pat dry.
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5
Season with salt and pepper inside and out.
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6
Loosely fill neck cavity with some of stuffing.
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7
Fold neck skin under body and fasten with a small skewer.
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8
Loosely fill body cavity with some stuffing and tie drumsticks together with kitchen string.
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9
Transfer remaining stuffing to a buttered 3-quart shallow baking dish and chill, covered.
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10
Secure wings to body with small skewers if desired for a nicer appearance.
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11
Put turkey on a rack set in a flameproof roasting pan.
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12
Roast turkey in middle of oven 30 minutes.
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13
Melt 1/2 stick butter.
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14
Reduce oven temperature to 325u00b0F and pour melted butter over turkey.
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15
Roast turkey, basting every 20 minutes, for 3 to 3 1/2 hours more, or until a thermometer inserted in center of stuffing in body cavity registers 165u00b0F (thigh will be about 180u00b0F).
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16
Transfer turkey to a heated platter and keep juices in pan.
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17
Remove skewers and discard string.
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18
Transfer stuffing from cavities to a serving dish and keep warm, covered.
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19
Let turkey stand at least 30 minutes and up to 45.
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20
Increase temperature to 375u00b0F
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21
Stir together chicken broth and water and drizzle over uncooked stuffing in baking dish.
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22
Dot stuffing with remaining 2 tablespoons butter and bake in middle of oven 40 minutes while turkey stands; for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover after 10 minutes.
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23
Make gravy:
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24
Skim fat from pan juices and reserve 1/4 cup fat.
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25
Add 1 cup giblet stock to roasting pan and deglaze over moderately high heat, scraping up brown bits.
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26
Add to remaining 3 cups stock and bring to a simmer.
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27
Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
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28
Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes.
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29
Stir in additional juices from turkey platter and season gravy with salt and pepper.
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30
Note:
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31
If you choose not to cook your stuffing inside the bird, your turkey will take less time to roast, only about 2 to 3 hours (thigh should register 170u00b0F).
