Roast Turkey with Sausage Fennel Stuffing and Madeira Gravy

1. 1

   Preheat oven to 325F.

2. 2

   Rinse turkey and pat dry inside and out.

3. 3

   Season turkey inside and out with salt and pepper and pack neck cavity loosely with some stuffing.

4. 4

   Fold neck skin under body and fasten with a skewer.

5. 5

   Fill body cavity loosely with some remaining stuffing and truss turkey.

6. 6

   Transfer remaining stuffing to a buttered 1 1/2- to 2-quart shallow baking dish and reserve, covered and chilled.

7. 7

   Spread turkey with butter and on a rack in a roasting pan roast in oven until a meat thermometer inserted in fleshy part of a thigh registers 180F.

8. 8

   and juices run clear when thigh is pierced, 3 1/4 to 4 hours.

9. 9

   During last 1 1/2 hours of roasting, drizzle reserved stuffing with stock or broth and bake, covered, 1 hour.

10. 10

    Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string.

11. 11

    Keep turkey warm, covered loosely with foil.

12. 12

    Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with Madeira over moderately high heat, scraping up brown bits.

13. 13

    Bring Madeira to a boil and remove pan from heat.

14. 14

    In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes.

15. 15

    Add Madeira mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 5 minutes.

16. 16

    Season gravy with salt and pepper and transfer to a heated gravy boat.

17. 17

    Garnish turkey with fennel, onions, and thyme.

* Per serving · 4 servings · Values may vary.