Turkey with Stuffing and Gravy

 Turkey size = approximately 1 lb.  per person

Remove package containing neck, kidneys and liver from inside the bird.  Clean the cavity of the bird by rinsing with cold water.  Cut off the tips of the wings and save along with neck, kidneys and liver for turkey broth (recipe follows). 

To Roast Turkey

Place fresh (preferred) or dry herbs in the cavity of the turkey for roasting along with salt and pepper.  Herbs are; parsley, marjoram, sage and thyme.  Amount will vary with size of turkey, but equal amounts of each should be used.  Truss the turkey (pull legs together and tie tight with string).   

Place in large covered roasting pan and add some water to cover the bottom of the pan about a ¼ inch.  Roast uncovered in oven at 400F degrees for approximately 30 minutes, then reduce heat to 325F degrees and roast covered, time is approximately 15 minutes per lb. of turkey (internal temperature must reach 180-185F degrees).  Bird should be basted periodically with a combination of 1 cup white wine and 1 stick melted butter.  Turkey can be roasted at the end with the cover off to achieve a golden-brown color to the skin.

Turkey Broth

Cook wing tips, neck, kidneys and liver in approximately 2 quarts of  water with 1 celery rib,  2 carrots (do not peel),  1-2 onions (skin on),  ½ cup white wine, salt and pepper.    Vegetables should be very roughly chopped (4-6 pieces).  Bring to boil then reduce heat and cook partially covered for 45 minutes to 1 hour.  Strain stock, vegetable and turkey pieces can be used or discarded.

Gravy

Thicken juices of roasted turkey along with turkey stock as required to supplement.  Add salt and pepper to taste.  Gravy may be thickened with water and flour or cornstarch, or with a roux.