Turkey
Stuffing
Butter (3 Tbsp + butter to grease pan and turkey's back)
1/4 tsp thyme
1/4 tsp marjoram
1/4 tsp rosemary, crushed a little (to make the rosemary needles smaller)
salt and pepper
cooking twine (or clean string)
turkey pins
Turkey Gravy (RECIPE BELOW)
I use a covered roaster.
They come in two major sizes, so first make sure the turkey will fit in the pan and that the cover will fit properly (i.e., the cover won't rest on the meat of the turkey). If the turkey doesn't fit properly, you'll need to buy the larger roasting pan.
Grease the sides of the roaster pan where the wings will touch, and the bottom with butter.
Place turkey-lifter rack in bottom of pan.
Wipe with paper towels (inside and out).
Preheat oven to 325F -- the oven shelf should be near the bottom of the oven.
Stuff the turkey's neck cavity.
Insert turkey pin to keep the neck cavity closed.
Using soft butter, "butter" the back of the turkey
Place turkey in roaster pan.
Stuff the turkey's body cavity (if any stuffing fell to the bottom of the roaster, remove it so it doesn't burn during cooking.)
Insert turkey pins across the opening of the body, then using cooking twine, tie the cavity closed - like shoe laces. Include the drumsticks to keep them from spreading apart while the turkey's cooking.
Melt 3 Tbsp butter
Mix the thyme, marjoram and rosemary together in a custard cup.
Spoon the butter over the turkey, then lightly sprinkle with salt, pepper and the spices. (It's possible you won't have to use all the spices.)
Cover and roast according to size:
12-16 pounds 3 to 4 hours
16-20 pounds 4 to 5 hours
20-25 pounds 5 to 6 hours
Do not remove the roaster cover until the approximate time is reached. For example, if roasting a 12 lb. turkey, check at the 3 hour point. Baste the turkey, then replace cover.
Continue to roast, checking every 1/2 hour (and basting, if turkey is not done).
Test to see if done -- if you wiggle the drumstick up and down, it might fall off. This is a sign it's tender and ready to remove from oven. If you have a thermometer, the internal temp should be 165F
Remove from oven.
Place turkey on foil-lined cookie sheet and let rest for 20-30 minutes.
Pour the turkey drippings into a separator and/or a pyrex measuring cup.
Place in fridge to assist separation of fat from broth.
Remove stuffing from neck and body and place in warm serving bowl.
Cover to keep warm.
Make gravy.
Turkey Gravy
Turkey drippings
flour
turkey broth
salt and pepper
Place roaster pan over burner(s) on stove, and add just the turkey fat to the pan.
If you have about 1/4 cup of fat, you'll need about 1/4 to 1/3 cup flour.
If you have about 1/2 cup of fat, you'll need about 1/2 + 2 Tbsp (approx.) of flour.
Add flour to the fat in the roaster pan, and set to heat to med-high.
Mix with a wire whisk, and continue stirring until the mixture becomes bubbly.
Add the turkey drippings and continue to stir with the whisk.
When mixture thickens, start to add the turkey broth.
Add about 1/4 to 1/2 cup at a time, then continue to stir with whisk (to prevent lumps) until the gravy thickens again.
Continue adding broth (1/4 to 1/2 cup at a time) until the mixture thickens to a point where it is not as thick as cake batter, and becomes the consistency you like for gravy.
Add salt and pepper to taste, and turn heat to low; simmer a couple more minutes.
Pour gravy into heated gravy moat.
Cover roaster to keep remaining gravy from forming a skin, and to keep warm during dinner.
Refrigerate leftover gravy.
To reheat: place some gravy in a saucepan and add a little turkey broth. Stir with a whisk and continue cooking (adding more broth is gravy is still too thick) until hot.
