Traditional Roast Turkey With Giblet Gravy
|Stuffing||1 Cup (16 tbs) (According To Choice)|
|Ready to stuff turkey||1 (Fresh /Frozen)|
|Salt||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Giblet gravy||1 Cup (16 tbs)|
|Herbs||1 Tablespoon (For Garnishing)|
Prepare any of the 3 stuffings; set aside.
Remove giblets and neck from turkey; reserve for making Giblet Gravy.
Rinse turkey with cold running water and drain well.
Spoon some stuffing lightly into neck cavity.
Fold neck skin over stuffing; fasten neck skin to back with 1 or 2 skewers.
If you like, with breast side up, lift wings toward neck, then fold them under back of turkey so they stay in place.
Spoon remaining stuffing lightly into body cavity. (Bake any leftover stuffing in covered small casserole during last 30 minutes of roasting time.)
Close by folding skin over opening; skewer closed if necessary.
Depending on brand of turkey, with string, tie legs and tail together, or push drumsticks under band of skin, or use stuffing clamp.
Place turkey, breast side up, on rack in large roasting pan.
Rub turkey all over with salt and pepper.
Cover turkey with a loose tent of foil.
Insert meat thermometer through foil into thickest part of thigh next to body, being careful that pointed end of thermometer does not touch bone.
Roast turkey in 325°F. oven about 3 3/4 hours; start checking for doneness during last hour of roasting.
While turkey is roasting, prepare giblets and neck to use in Giblet Gravy.
To brown turkey, remove foil during last hour of roasting time and baste with pan drippings occasionally.
Turkey is done when thigh temperature on thermometer reaches 180° to 185°F. and drumstick feels soft when pressed with fingers protected by paper towels. (Breast temperature should be 170° to 175°F., stuffing temperature 165°F.)
When turkey is done, place on warm large platter; keep warm.
Prepare Giblet Gravy.