|Lemon juice||2 Tablespoon|
|Stuffing||1⁄2 Cup (8 tbs)|
|Melted butter||2 Tablespoon|
|Gravy||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
Sprinkle inside and out with salt and pepper, then drizzle with lemon juice.
Spoon desired amount of stuffing into cavities of turkey.
Secure openings with skewers and twine.
Put turkey, breast side up, on a rack in a shallow roasting pan.
Cover bird with a double thickness of cheesecloth soaked in butter.
Roast in a 325Â°F oven 41/2 to 51/2 hours, or until done (180Â°F to 185Â°F on a meat thermometer inserted in inside thigh muscle or thickest part of breast); baste with drippings several times during roasting.
For gravy, stir a small amount of flour with pan drippings.
Cook until bubbly.
Stir in equal parts of broth and wine.
Season to taste with salt and pepper.
Put turkey on a platter and garnish with watercress.
Accompany with gravy.