Turkey and gravy

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.

Roast Chicken

1 chicken
Kosher Salt
Chicken Seasoning
Pepper
Rosemary
Roasting vegetables

Source: Elizabeth

· Preheat oven to 350°F
· Rinse chicken, including cavity
· Trim off large chunks of fat
· Pat dry with pepper towels
· Rub inside of chicken with kosher salt
· Tie legs together and wings to body
· Sprinkle chicken liberally with chicken seasoning
· Sprinkle with pepper and rosemary
· Place on rack in roasting pan, breast-side up
· Place on oven with rack on 2nd lowest setting
· Cook, uncovered, 35 minutes per pound
· Prick vegetables all over.
· Add vegetables to pan for final 2-2 ½ hours

To Serve:
· Sprinkle with chopped parsley or dill