Stuffed Roast Turkey and Gravy

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

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Servings 8

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ingredients 8
Prep Time 30 min
Total Time 4 hr 20 min

Ingredients

Turkey

1: (8 to 12-lb.) whole turkey, thawed if frozen

1/2: teaspoon salt

: Stuffing of choice

1/4: cup margarine or butter, melted

Gravy

: Turkey pan drippings

1 3/4: cups Progresso® chicken broth (from 32-oz. carton)

1/3: cup all-purpose flour

: Water

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Directions

1 Turkey Directions: Heat oven to 325°F. 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 tip is in thickest part of inside thigh and does not touch bone. Spoon margarine over turkey. Do not add water or cover.
4 Bake until temperature reads 165°F and drumsticks move easily when lifted or twisted. Use "Timetable for Roasting Turkey" below. If necessary, cover turkey breast with tent of foil during last 1 1/2 to 2 hours of baking to prevent excessive browning.
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 strainer over bowl. Spoon off fat that rises to top, reserving 1/4 cup. Pour drippings into measuring cup. Add broth and enough water to make 3 1/2 cups liquid.
7 In large saucepan, combine reserved 1/4 cup fat and flour. Cook over medium heat, stirring constantly with wire whisk until mixture turns golden brown, about 2 minutes.
8 Gradually stir drippings mixture into flour mixture. Cook over low heat until mixture boils and thickens, stirring constantly.

EXPERT TIPS

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Expert Tips

Stuffing can be made ahead of time and placed in a greased casserole dish and heated in the oven. An unstuffed turkey cooks more quickly.

Frozen turkeys must be fully thawed before cooking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 590
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 7g, 7% ),
Cholesterol: 190mg; 190%;
Sodium: 880mg; 880%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 1g 1% Sugars 2g 2% ),
Protein: 75g; 75%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 30%;

Exchanges:

1 1/2 Starch; 10 Very Lean Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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nicole445

report Posted Nov. 25, 2010 12:20 PM

I cook quite a bit but being the "baby" of the family, I never made the Thanksgiving Turkey in all my 39 years. In was fantastic. The meat thermometer registered it was done long before it really was but all the standard charts were right on: 14 lbs, 4.5 hrs. Only thing I changed was the gravy. In step 8 I cooked it on almost medium heat and found it still didn't ticken properly so I added some Zatarain's instant roux and yum!