Roasted Turkey with Gravy

Preparation

Preheat oven to 450 degrees.

1. Spread turkey with 4 Tbls. butter, season well with salt and pepper.  Place turkey breast, side down, on a rack.  Place in oven and roast for 45 minutes.  Turn turkey breast side up and reduce oven to 325 degrees.  Add 1 cup stock to the pan while roasting.

2. While roasting turkey, baste occasionally.  While basting, remove some of the fat into a sauce pan until you have about 4 Tbls.  Add butter to turkey fat and heat until bubbly (you can use all butter, 8 Tbls. total).  Whisk in flour and cook over low heat 4-6 minutes (this is a roux).  Slowly whisk in 2 ½ cups hot chicken broth to roux to create gravy; bring to a boil.  Reduce heat and simmer gravy 15-20 minutes. (Gravy will be thick).  Remove from heat and cover top with wax paper until ready to finish.

3. When turkey is done (15 minutes per lb.  After sear time, 11 minutes for just the breast) remove from oven and let rest, covered, at least 15 or as long as 45 minutes.  Degrease the turkey-roasting pan and deglaze the pan with 1 cup remaining chicken broth.  Bring to a boil and scrape bottom of pan to remove all caramelized juices.  Strain mixture into prepared gravy.  Add Gravy Master, if needed, for color.  Slice turkey and serve with trimmings.

Brined Turkey Breast: In a large stainless bowl or cooler combine 2-3 gallons cold water, 1 cup Kosher salt and ½ cup granulated sugar.  Add turkey breast and let stand 1 ½-2 hours.  Remove turkey, rinse and dry well and proceed as directed above.