Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy

Method

1. 1

   Gather ingredients: 5000 g turkey, 2000 g herbed stuffing, 1500 ml chicken stock, 15 g unsalted butter, 15 ml vegetable oil, 115 g softened butter, 8 g salt, 5 g black pepper, 45 g all-purpose flour. Tools needed: roasting pan, roasting rack, 2-quart casserole dish, kitchen string, metal skewer, aluminum foil, instant-read thermometer, gravy separator, whisk, fine-mesh sieve, tweezers.

2. 2

   Preheat oven to 165°C. Butter the casserole dish. Brush roasting rack with vegetable oil and place in roasting pan.

3. 3

   Remove giblets and neck from turkey. Rinse gizzard, heart, and neck; discard liver. Trim and reserve yellow fat knobs. Rinse turkey and pat dry with paper towels.

4. 4

   Fill cavities loosely with stuffing. Fasten neck skin with skewer. Transfer extra stuffing to casserole, drizzle with 60 ml stock, cover with foil and refrigerate.

5. 5

   Tuck wing tips under breast and tie drumsticks with string. Rub skin with 115 g softened butter, 1 tsp salt, and 1/2 tsp pepper. Cover breast with foil.

6. 6

   Place gizzard, heart, neck, and fat in pan. Pour 475 ml stock into pan. Roast turkey for 3 hours, basting every 45 minutes; add 240 ml stock if pan dries.

7. 7

   Remove breast foil. Roast until thigh reaches 82°C and stuffing reaches 74°C, approximately 1 hour more.

8. 8

   Transfer turkey to platter; let rest 30 minutes. Raise oven to 175°C. Bake extra stuffing for 20 minutes (uncover after 10).

9. 9

   Discard giblets. Filter juices; skim and reserve 90 ml fat. Add stock to juices to reach 950 ml. Whisk fat and flour in pan over heat for 1 min. Whisk in liquids, boil, then simmer 5 mins until thick.

10. 10

    Whisk in remaining salt and pepper. Strain gravy through sieve. Carve turkey and serve with stuffing and gravy.