Classic Roasted Turkey with Pan Gravy

This is a VERY basic recipe for Turkey and Gravy. It doesn't address stuffing the bird.

Ingredients

nocoupons

• 1 Turkey (12 to 14 pounds)
• 1 3/4 cup Turkey OR Chicken Stock (homemade or store bought)
  
• 3 tablespoon all-purpose flour

Directions

NOTE: Read All About Brining first. Brine your bird! It will turn out moist and flavorful!

Remove the package of the giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry with a paper towel. Tie the ends of the drumsticks together (some birds already come with the legs tucked into the flap of skin, and that is just fine as is).

Place the turkey, breast side-up, on a rack in a shallow roasting pan. Brush the turkey with the stock. Insert a meat thermometer into the thickest part of the meat, making sure the thermometer is not touching the bone.

Roast at 325 degrees F for 3 to 3 1/2 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the stock. Begin checking for doneness after 2 1/2 hours of cooking time. Let stand for 10 minutes.

Remove the turkey from the roasting pan. Pour off any fat. Stir the stock and flour in a small bowl until the mixture is smooth. Stir the stock mixture in the pan. Cook and stir over medium heat until the mixture boils and thickens. Season to taste. Serve the gravy with the turkey.