Roast Turkey and Gravy
|Young turkey||16 Pound (1 Piece)|
|Butter/Margarine||2 Tablespoon, melted|
|Poultry seasoning||To Taste|
|Onion||1 , peeled|
|All purpose flour||4 Tablespoon|
|Canned chicken broth||14 Ounce (1 Can)|
|Sherry/Port wine||2 Tablespoon|
|Ground pepper||To Taste|
Preheat oven to 325°F.
Remove neck and giblets from inside turkey; discard fat from cavities.
Rinse turkey inside and out under cold running water; pat dry.
Brush turkey with butter and season, inside and out, with poultry seasoning, salt and pepper.
Place onion in large body cavity; fold back wing tips.
Check that legs are secure in plastic holder and Bird-Watcher thermometer is flush against breast.
Place turkey, breast side up, in roasting pan.
Roast turkey, uncovered, 3 to 4 hours or 15 to 20 minutes per pound until thermometer pops up and juices run clear when thigh is pierced, basting occasionally.
Remove and discard thermometer and plastic leg holder.
Remove turkey to serving platter and allow to stand in warm place 15 to 20 minutes before carving.
Garnish with fresh fruit and herbs.
To prepare gravy, pour pan juices into heatproof bowl.
With spoon, skim off 4 tablespoons clear yellow drippings from top of juices and return to roasting pan.
If using a disposable pan, transfer to saucepan.
Skim off and discard remaining yellow drippings and reserve degreased pan juices.
Stir flour into drippings in pan and place over medium heat.
Cook 3 to 4 minutes until mixture is deep golden brown, stirring constantly.
Add reserved pan juices, chicken broth and sherry.
Cook 3 to 4 minutes until gravy is smooth and thickened, stirring constantly.
Season with salt and pepper.