Roast Turkey with White Wine Gravy

  1. Position rack in bottom third of oven and preheat to 325F.
  2. Pat turkey dry with paper towels.
  3. Turn turkey breast side down; fold wing tips under.
  4. Pull out excess fat from neck cavity and reserve.
  5. Spoon 3 cups stuffing into neck cavity.
  6. Pin down neck-skin flap with skewers to enclose stuffing.
  7. Rub back of turkey with 2 tablespoons butter; sprinkle with salt and pepper.
  8. Place turkey, breast side up, on rack in roasting pan.
  9. Spoon remaining 6 cups stuffing into main cavity.
  10. Pin with skewers to enclose stuffing.
  11. Tie legs together to hold shape.
  12. Rub 4 tablespoons butter over turkey.
  13. Sprinkle with salt and pepper.
  14. Add reserved turkey fat and 2 cups Turkey Stock to pan.
  15. Cover breast with heavy-duty foil.
  16. Roast turkey 3 1/2 hours, basting turkey, including breast under foil, every 30 minutes with pan juices and adding stock to pan, 1/2 cup at a time, if liquid evaporates.
  17. Remove foil.
  18. Roast turkey until meat thermometer inserted into thickest part of thigh registers 180F, basting occasionally with pan juices, about 1 hour longer.
  19. Transfer turkey to platter and let stand 20 minutes.
  20. Strain juices from roasting pan into 8-cup glass measuring cup; spoon off fat.
  21. Return 1/2 cup fat to roasting pan.
  22. Add enough Turkey Stock to pan juices in measuring cup to measure 5 cups.
  23. Heat fat in roasting pan atop 2 burners over medium heat.
  24. Whisk in flour.
  25. Cook until mixture is smooth and golden, whisking constantly, about 4 minutes.
  26. Pour in wine, then whisk in stock mixture.
  27. Simmer until gravy thickens, whisking often, about 5 minutes.
  28. Season with salt and pepper.
  29. Serve turkey with gravy.

turkey, mushrooms, butter, turkey, flour, white wine

Taken from www.epicurious.com/recipes/food/views/roast-turkey-with-white-wine-gravy-104281 (may not work)

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