|Stuffing||8 Cup (128 tbs) (Of Your Choice)|
|Unsalted butter||1 Tablespoon|
|Liquid||3 1⁄2 Cup (56 tbs), canned (Either Giblet Stock, Canned Chicken Stock, Or Water)|
|Flour||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
Preheat oven to 450°.
Remove giblets and reserve if making stock.
Rinse turkey well inside and out.
Pat dry and put about 6 cups stuffing into turkey cavity and another 2 cups stuffing in neck area.
Fill the cavity and neck only 3/4 full to allow room for the stuffing to swell as it cooks.
Note: Never stuff a turkey until you're ready to roast it; a stuffed turkey is a breeding ground for bacteria.
Close cavity opening with small skewers and a crisscrossed string.
Secure neck flap under turkey.
Fasten legs close to body with string.
Rub skin with butter and place bird, breast side up, on rack in uncovered roasting pan.
Reduce oven heat to 325°, and roast.
After 30 minutes begin basting turkey with pan drippings, chicken broth, or butter, at least once every hour.
Let turkey stand a minimum of 15 minutes before carving.
To make gravy, pour off and strain pan juices into a saucepan.
Remove fat by tipping pan and skimming off fat with a spoon.
Add giblet stock, canned chicken stock, or water until you have about 3 1/2.
Heat to a simmer.
In small bowl, stir flour into 1/4 cup water; add to saucepan a little at a time, stirring constantly with a whisk until well blended.
Heat to a boil and simmer 5 minutes.
Salt and pepper to taste.