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1
Preheat oven to 325F.
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2
Rinse turkey inside and out.
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3
Pat dry.
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4
Transfer to roasting pan.
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5
Mix vinegar and orange juice in bowl.
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6
Pour over turkey.
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7
Spoon 5 1/2 cups stuffing into main cavity and 1 cup stuffing into neck cavity of turkey.
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8
Close cavities with skewers.
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9
Place remaining stuffing in casserole; cover.
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10
Season turkey with salt and pepper.
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11
Tuck wings under turkey.
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12
Tie legs together.
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13
Rub butter all over turkey.
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14
Cover with foil and roast 1 1/2 hours.
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15
Remove foil.
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16
Increase oven temperature to 350F.
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17
Continue roasting until thermometer inserted into thickest part of thigh registers 175F, basting occasionally with pan juices, about 2 hours 15 minutes later.
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18
(Bake stuffing in covered casserole alongside turkey for final 20 minutes and while preparing Sherry vinegar gravy.)
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19
Transfer turkey to platter.
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20
Tent with foil.
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21
Pour turkey pan juices into bowl.
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22
Do not wash roasting pan.
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23
Degrease juices.
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24
Pour juices back into roasting pan and place atop stove.
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25
Bring to boil, scraping up any browned bits.
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26
Pour into heavy large saucepan.
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27
Whisk in flour.
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28
Add stock and boil until slightly thickened, stirring often, about 10 minutes.
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29
Season with salt.
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30
Pour gravy into sauceboat.
