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1
Preheat oven to 450 degrees.
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2
Prepare turkey: remove neck & giblets and retain. Rinse inside and out, pat dry. Sprinkle with salt & pepper inside and out.
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3
Insert stuffing (see recipe).
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4
Fold loose skin over, and secure with ties or skewers.
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5
Tie drumsticks together.
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6
Fold wings under bird.
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7
Place turkey on metal rack in large roasting pan. Pour .5 cup turkey stock, .5 cup vegetable stock, & .5 cup water into bottom of pan.
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8
Baste every 15 minutes with juices from pan.
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9
Cook until thermometer reads 170-175 degrees in meaty areas of thighs (approx. 15 minutes per pound). Place aluminum foil over drumsticks and wings if they begin to get burned.
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10
When turkey is done, remove from pan ... making sure all jucies are drained into roasting pan. Allow turkey to stand for 30 minutes before serving.
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11
Place roasting pan on stove (across burners to heat entire bottom).
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12
On low heat, stir in 1 cup water to scrape sides and bottom of pan. Add in neck & giblets until entire mixture begins to brown.
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13
Continuing on low heat, add remaining stock in equal quantities to make 8-10 cups of liquid.
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14
Also on low heat, add butter until melted; stir in flour. Mix until lumps are removed.
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15
Bring to boil, whisking as needed. If any juice has leaked from turkey on platter, pour into mixture.
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16
Add sal & pepper to taste. Add orange juice.
