Position oven rack on lowest possible setting.<\/p>\n\n\n\n
Preheat to 325.<\/p>\n\n\n\n
Remove & discard turkey neck & giblets.<\/p>\n\n\n\n
Rinse a 18 lb turkey<\/strong><\/em> inside & out with cold water.<\/p>\n\n\n\n Pat the turkey skin dry.<\/p>\n\n\n\n Loosely fill the neck cavity with stuffing<\/em><\/strong>.<\/p>\n\n\n\n Using a wooden or metal skewer, pin the neck skin to the back.<\/p>\n\n\n\n Loosely fill the large body cavity with stuffing.<\/p>\n\n\n\n Place any remaining stuffing in a lightly buttered casserole, cover & refrigerate to bake later.<\/p>\n\n\n\n Place the drumsticks in the hock lock or tie together with kitchen string.<\/p>\n\n\n\n Place the turkey, breast side up, on a rack in the roasting pan.<\/p>\n\n\n\n Rub all over with: 8 Tbsp (1 stick) unsalted butter<\/strong><\/em>, at room temp.<\/p>\n\n\n\n Season with salt & pepper<\/strong><\/em>.<\/p>\n\n\n\n Tightly cover the breast area with aluminum foil.<\/p>\n\n\n\n Pour 2 c of turkey stock\/ broth<\/strong><\/em> into bottom of pan.<\/p>\n\n\n\n Roast the turkey, basting all over every 30 minutes with the juices from the bottom of the pan (lift up the foil to reach the breast area).<\/p>\n\n\n\n Continue to roast & baste until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180 F & the stuffing is at least 160F, about 4 hours 15 minutes.<\/p>\n\n\n\n Whenever the drippings evaporate, add stock<\/em><\/strong> to moisten them, about 1 1\/2 c at a time<\/strong><\/em>.<\/p>\n\n\n\n Remove the foil during the last hour to allow the breast skin to brown.<\/p>\n\n\n\n Transfer the turkey to a large serving platter & let it stand for at least 20 minutes before carving.<\/p>\n\n\n\n Drizzle 1\/2 c turkey stock\/ broth <\/strong><\/em>over stuffing in the casserole<\/strong><\/em>.<\/p>\n\n\n\n Cover & bake until heated through, about 30 minutes.<\/p>\n\n\n\n To make Best Ever Gravy, keep drippings.<\/p>\n\n\n\n Pour the drippings from the turkey<\/strong><\/em> roasting pan into a heat proof glass bowl or large measuring cup.<\/p>\n\n\n\n Let stand for 5 minutes.<\/p>\n\n\n\n Skim off & reserve the fat<\/strong><\/em> that has risen to the top.<\/p>\n\n\n\n Measure 3\/4 c fat<\/strong><\/em>, adding melted butter if needed.<\/p>\n\n\n\n Add enough turkey stock\/ broth <\/strong><\/em>to the skimmed drippings to make 8 c total.<\/p>\n\n\n\n Place the roasting pan on 2 stove burners over low heat & add the turkey fat.<\/p>\n\n\n\n Whisk in:<\/p>\n\n\n\n 3\/4 c flour<\/strong><\/em> scraping up the browned bits from the bottom of the pan.<\/p>\n\n\n\n Cook until lightly browned, about 2 minutes.<\/p>\n\n\n\n Whisk in: 8 c turkey stock<\/strong><\/em><\/p>\n\n\n\n Whisk in: 1\/3 c bourbon, port or dry sherry (optional)<\/em><\/strong><\/p>\n\n\n\n Cook, whisking often, until the gravy is smooth & thickened, about 5 minutes.<\/p>\n\n\n\n Transfer to a warmed gravy boat.<\/p>\n\n\n\n Makes 7 cups.<\/p>\n\n\n\n Photo by Stephanie Knewasser<\/p>\n","protected":false},"excerpt":{"rendered":" Renee Wilson<\/p>\n","protected":false},"author":1,"featured_media":3527,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[32,7],"tags":[683,106,62,359,421],"class_list":["post-3526","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-main","tag-gravy","tag-recipe","tag-renee-wilson","tag-thanksgiving","tag-turkey","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tBest Ever Gravy<\/h4>\n\n\n\n
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