Roasted Turkey with Filling and Gravy
12 Pound Whole Turkey
4 Tablespoons Butter, softened
4-6 Cups Broth, Water or Combination
2 Cups Turkey Broth, Water or Combination
1/2 Cup Water
4 Tablespoons All-Purpose Flour
Salt and Pepper, to taste
Optional garnish: fresh chopped sage, pinch of cloves, a sprinkle of thyme, and/or a touch of mace
Preheat the oven to 350° Fahrenheit.
Remove and discard giblets and neck. Rinse turkey, and pat dry with paper towels. Remove any feather pins if necessary. Place turkey in shallow roasting pan with a rack.
Scoop prepared Mrs. Martin’s Famous Potato Bread Stuffing into the body and neck cavities of the turkey.
Brush exterior of the turkey with butter.
Loosely cover turkey with aluminum foil. Add 4-6 cups of broth or water or combination to shallow roasting pan.
Roast turkey in the preheated oven for about 3 1/2 to 4 hours (13-15 minutes per pound). Turkey is done when an instant-read thermometer inserted in the thickest part of the thigh reaches 180° Fahrenheit, and the interior of the filling reaches 165° Fahrenheit.
Remove foil during the last hour of cooking to brown the bird.
Transfer cooked turkey from roasting pan, and set it aside to rest.
To make Gravy from Turkey Drippings:
Heat 2 cups of turkey broth – or broth and water combination – in saucepan until hot but not boiling.
To make the gravy thickener, add ½ cup cold water to measuring cup and whisk in 4 tablespoons of all-purpose flour until creamy. (Note: Use 2 tablespoons of flour mixed with ¼ cup cold water for each cup of broth.)
Whisk the thickener into the in hot turkey broth. Continue whisking until the gravy has thickened. If gravy starts to boil, reduce heat or remove from heat. Do not let the gravy scorch.
Season gravy to taste with salt and pepper. Transfer to warmed gravy boat or serving bowl. Garnish with herbs of your choice, fresh chopped sage, cloves, thyme, or mace.