1 Turkey (up to 20 pounds)
Onions, carrots, celery
Rinse bird inside and out.
Remove giblets
Line cavity with 2 layers of cheesecloth
Fill cavity with stuffing
Line neck end with 2 layers of cheesecloth
Fill end with stuffing.
Heat oven to 325°F
Place bird on rack made of onions, carrots, and celery
Cook until thigh and stuffing (if stuffing) reach 165°F
Take giblets and place in a pot covered in water.
Simmer 1 hour, skimming off dark foam.
Use lifter to remove turkey from roaster. Tent with foil
Remove vegetables and discard
Pour juice from roaster and allow oil to settle to top.
Return oil to roaster with equal amount of flour
Cook roux
Use remaining turkey liquid to form sauce
Chop giblets and add them plus their water to gravy
Salt gravy.
