Roasted Turkey With Gravy
1 fresh turkey, 16-18 pounds
4 tablespoons extra virgin olive oil
4 tablespoons butter
Salt & pepper
1/3 cup all-purpose flour
1 quart + 3 cups chicken broth
Preheat oven to 450°F. Coat turkey with olive oil and season well with salt and pepper. Place turkey on a roasting rack, place in oven and roast for 45 minutes. Reduce oven to 325°F. Add 1 cup chicken stock to the pan while roasting, basting occasionally and removing excess fat, setting aside.
When turkey is done, the internal temperature should read 165°F. Remove from oven and let rest, covered, at least 30-45 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 and set aside.
In a small sauce pan, add butter to turkey fat drippings and heat until bubbling. Whisk in flour and cook over low heat for 4-6 minutes. Slowly whisk in 2 1/2 cups hot chicken broth to roux to create gravy; bring to a boil. Reduce heat and simmer gravy for 15-20 minutes. Add prepared roasting pan drippings to gravy and combine. Slice turkey and serve with trimmings.