Thanksgiving Turkey

• 1, 16 lb; Turkey ... fresh (.75 lbs per person; adjust proportionately for different sizes)
• 1 TBL; Kosher Salt
• 1.5 tsp; Pepper/Black ... ground
• 2-3 cups; Water
• 4 cups; Turkey Stock
• 4 cups; Vegetable Stock
• 1 stick; Butter ... unsalted
• 1 cup; Flour ... all-purpose
• 2 TBL; Orange Juice ... not from concentrate

1. Preheat oven to 450 degrees.
2. Prepare turkey: remove neck & giblets and retain. Rinse inside and out, pat dry. Sprinkle with salt & pepper inside and out.
3. Insert stuffing (see recipe).
4. Fold loose skin over, and secure with ties or skewers.
5. Tie drumsticks together.
6. Fold wings under bird.
7. Place turkey on metal rack in large roasting pan. Pour .5 cup turkey stock, .5 cup vegetable stock, & .5 cup water into bottom of pan.
8. Baste every 15 minutes with juices from pan.
9. Cook until thermometer reads 170-175 degrees in meaty areas of thighs (approx. 15 minutes per pound). Place aluminum foil over drumsticks and wings if they begin to get burned.
10. When turkey is done, remove from pan ... making sure all jucies are drained into roasting pan. Allow turkey to stand for 30 minutes before serving.
11. Place roasting pan on stove (across burners to heat entire bottom).
12. On low heat, stir in 1 cup water to scrape sides and bottom of pan. Add in neck & giblets until entire mixture begins to brown.
13. Continuing on low heat, add remaining stock in equal quantities to make 8-10 cups of liquid.
14. Also on low heat, add butter until melted; stir in flour. Mix until lumps are removed.
15. Bring to boil, whisking as needed. If any juice has leaked from turkey on platter, pour into mixture.
16. Add sal & pepper to taste. Add orange juice.

turkey , tbl, pepper, water, turkey stock, vegetable stock, butter, flour , tbl

Taken from www.epicurious.com/recipes/member/views/thanksgiving-turkey-1229772 (may not work)