Stuffed Roast Turkey and Gravy

Celebrate the holidays with turkey and gravy cooked the old-fashioned way -- simply and easily. ...MORE + LESS -

Ingredients

1 (8-12 lb / 4-6 kg) Butterball® Frozen Whole Turkey, thawed

1/2 tsp (2 mL) salt

Stuffing of choice (try our recipe for Classic Bread Stuffing)

1/4 cup (50 mL) margarine or butter, melted

1/4 cup (50 mL) turkey drippings (fat and juices from roasted turkey)

1/4 cup (50 mL) all-purpose flour

2 cups (500 mL) liquid (juices from roasted turkey, broth, water)

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) pepper

Hide Images

1

Turkey Directions: Heat oven to 325ºF. Remove and discard neck and giblets from turkey. Rinse turkey inside and out with cold water; pat dry with paper towels. Sprinkle cavity of turkey with salt.
2

Spoon stuffing loosely into neck and body cavities of turkey. Place any remaining stuffing in lightly buttered casserole; cover and refrigerate to bake as side dish. Turn wings back and tuck tips over shoulder joints. Refasten drumsticks with metal piece or tuck under skin at tail. Fasten neck skin to back with skewers.
3

Place turkey, breast side up, in roasting pan. Insert ovenproof meat thermometer so bulb reaches center of thickest part of thigh, but does not rest on bone. Spoon margarine over turkey. Do not add water or cover.
4

Bake at 325ºF until internal temperature reaches 180 to 185ºF and leg joint moves easily, using Roasting Timetable Chart in link provided here.
5

Remove turkey from roasting pan. Let stand 15 to 20 minutes before carving. Remove skewers. Remove stuffing; place in serving bowl.
6

Gravy Directions: Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup (50 mL) drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
7

Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.