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Roast Turkey with Gravy


1 fresh or thawed frozen turkey (12 to 14 pounds) without giblets and neck
1 cup dry white wine or vermouth 
3 tablespoons all-purpose flour 
3 cups chicken broth (see recipe)
1/2 cup (1 stick) butter, melted. You may substitute with margarine.
Salt and pepper to taste.
Cornbread-Sausage Stuffing (see recipe


1. Preheat oven to 450'F (230 deg C). 

2. Rinse turkey. Dry with paper towels. Stuff body and neck cavities loosely with stuffing. Fold skin over openings and close with skewers. Tie legs together with cotton string. Tuck wings under turkey.

3. Place turkey on meat rack in shallow roasting pan. Brush one third of butter or margarine over turkey.

4. Place turkey in oven. Reduce oven temperature to 325F (160 deg C). Roast 22 to 24 minutes per pound of turkey (total roasting time of 4 to 5-1/2 hours) 

5. Brush with butter or margarine after I hour and again 1-1/2 hours later. Baste with pan juices after each hour. 

Note (1): If turkey starts overbrowning, cover it loosely with aluminum foil.

Note (2): Turkey is done when internal temperature reaches 180'F (80 deg C) and legs move easily in sockets. (Insert meat thermometer in thickest part of thigh, not touching bone.)

6. Transfer turkey to cutting board. Pour off juices from pan; reserve.

7. Pour wine into pan and place over burners. Cook over medium-high heat, scraping up browned bits and stirring constantly, 2 to 3 minutes or until mixture is reduced by half 

8. Transfer 1/3 cup fat from pan juices to large saucepan. Discard any remaining fat. 

9. Add flour. Cook and stir over medium heat for I minute. 

10. Slowly stir in chicken broth, wine mixture (step 8) and defatted pan juices. Cook over medium heat 10 minutes, stirring occasionally.

11. Season with salt and pepper. 


Makes 12 servings and 3-1/2 cups gravy 

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