Yield
12 servings (serving size: 6 ounces turkey and 1/3 cup gravy)

How to Make It

Step 1

Remove the giblets and neck from turkey, and reserve them for Homemade Turkey Stock. Rinse turkey with cold water; pat dry. Trim the excess fat. Sprinkle 4 teaspoons salt over the turkey and in body cavity; refrigerate, uncovered, 24 hours.

Step 2

Preheat oven to 325°.

Step 3

Rinse the turkey with cold water; pat dry. Stuff body cavity with onion, celery, herbs, and 1/4 teaspoon pepper. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place turkey, breast side up, on a roasting rack in a roasting pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Sprinkle turkey with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover breast with foil. Bake at 325° for 2 hours, basting turkey with 1/3 cup broth every 30 minutes. Remove foil; bake an additional 1 3/4 hours or until thermometer registers 180°, basting turkey with broth every 30 minutes. Remove turkey from oven. Cover turkey loosely with foil, and let stand for 30 minutes before carving. Reserve pan drippings. Discard skin.

Step 4

Cook the sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain and set sausage aside.

Step 5

Place a zip-top plastic bag in a 2-cup measure. Pour drippings into bag; let stand 10 minutes (fat will rise). Seal bag, and snip 1 bottom corner. Drain into a medium saucepan; stop before fat reaches opening. Reserve 1 tablespoon fat; discard remaining fat. Cook reserved fat and flour in roasting pan over medium heat 1 minute; stir constantly with a whisk. Add drippings, 3 cups broth, and sausage. Combine cornstarch and water; add to pan. Bring to a boil. Cook 2 minutes or until thick; stir constantly.

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