Roast Turkey with Spiked Gravy
- 14 lb (6.3kg) turkey
- Corn Bread Stuffing
- 8 tbsp butter, softened
- Salt and freshly ground black pepper
- 6 tbsp all purpose flour
- 3 cups turkey or chicken stock, as needed
- 1/4 cup bourbon (optional)
- Preheat the oven to 325F (165C).
- Remove the neck, giblets, and fat from the tail area and save for another use.
- Stuff the neck cavity loosely with stuffing, and pin the neck skin to the back with a skewer.
- Loosely fill the body cavity with stuffing and cover the exposed stuffing with foil.
- Using kitchen twine, tie the drumsticks together and secure the wings to the body.
- Place the turkey on a rack in a roasting pan.
- Rub with the butter and season with salt and pepper.
- Loosely cover the breast area with foil.
- Add 2 cups water to the pan.
- Roast, basting every hour or so (lifting the foil to do so), estimating about 15 minutes per pound, for about 3 1/2 hours, until an instant-read thermometer inserted in the thickest part of the thigh, not allowing it to touch a bone, reads 175F (79C).
- During the last hour of cooking, remove the foil.
- Transfer the turkey to a platter.
- Let stand for 30 minutes.
- Meanwhile, make the gravy.
- Pour the pan drippings into a glass bowl.
- Skim off and measure 6 tbsp fat; discard remaining fat.
- Add enough stock to degreased drippings to make 1 quart (1 liter).
- Place the pan over medium heat.
- Add the fat, whisk in the flour, and let cook 1 minute.
- Whisk in the stock mixture and bourbon, if using, scraping up the browned bits, and bring to a boil.
- Simmer over low heat, whisking often, until thickened, about 10 minutes.
- Season with salt and pepper and pour into a sauceboat.
- Carve the turkey and serve with the gravy.
turkey, bread stuffing, butter, salt, flour, turkey, bourbon
Taken from www.cookstr.com/recipes/roast-turkey-with-spiked-gravy (may not work)