Roast Turkey with Herbed Stuffing and Pan Gravy
1 pound table or cups kosher salt
2 gallons of water
1 20-pound turkey
7 cups Herbed Stuffing (see recipe)
½ cup (1 stick) melted butter
Giblet broth reserved from Herbed Stuffing (see recipe)
5 tablespoons all purpose flour
1 ½ teaspoons chopped fresh rosemary or ½ teaspoon dried
Procedures for Turkey
1. Place turkey in large stockpot. In a separate pot, mix 2 gallons of water and salt,
mixing well. Pour over turkey. Refrigerate 40 degrees or less, for 8 hours.
2. Place oven rack in lowest position and preheat over to 275 degrees.
3. Remove turkey from salt water and rinse the cavity and skin under cool water for
several minutes, until all traces of salt are gone and pat dry.
4. Season main cavity lightly with salt and pepper. Spoon 7 cups stuffing into main
5. Close cavity with skewers. Tuck wings under turkey. Tie legs together loosely.
6. Brush turkey with half melted butter. Season with salt and pepper.
7. Cover turkey with lid or foil. Place pan in preheated 275 degree oven.
8. Roast for 4-5 ½ hours, basting every hour in between.
9. When turkey reaches 150 degrees in thigh, turn oven temperature to 400 degrees.
Remove lid or foil. Add water if pan appears dry. Roast until skin has browned
and internal temperature of legs and breast registers 180 degrees (approximately
45 minutes to 1 hour).
10. Transfer turkey to platter and cover with foil.
Procedures for Gravy
1. Pour juices from roasting pan into large glass measuring cup. Spoon off fat from
top; reserve 5 tablespoons fat.
2. Pour juices and giblet broth into heavy medium saucepan. Boil until reduced to 4
cups, about 15 minutes.
3. Heat reserved 5 tablespoons turkey fat in heavy large saucepan over medium heat.
Add flour; cook 3 minutes, stirring often.
4. Whisk in reduced turkey juices. Add rosemary. Simmer until gravy thickens,
stirring occasionally, about 5 minutes.
5. Season with salt and pepper.