Roast Turkey with Sausage Gravy

Method:

1. 1

   Remove the giblets and neck from turkey, and reserve them for Homemade Turkey Stock. Rinse turkey with cold water; pat dry. Trim the excess fat.

2. 2

   Sprinkle 4 teaspoons salt over the turkey and in body cavity; refrigerate, uncovered, 24 hours.

3. 3

   Preheat oven to 32

4. 4

   Rinse the turkey with cold water; pat dry. Stuff body cavity with onion, celery, herbs, and 1/4 teaspoon pepper. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string.

5. 5

   Place turkey, breast side up, on a roasting rack in a roasting pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone.

6. 6

   Sprinkle turkey with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover breast with foil.

7. 7

   Bake at 325 for 2 hours, basting turkey with 1/3 cup broth every 30 minutes.

8. 8

   Remove foil; bake an additional 1 3/4 hours or until thermometer registers 180, basting turkey with broth every 30 minutes.

9. 9

   Remove turkey from oven. Cover turkey loosely with foil, and let stand for 30 minutes before carving. Reserve pan drippings. Discard skin.

10. 10

    Cook the sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble.

11. 11

    Drain and set sausage aside.

12. 12

    Place a zip-top plastic bag in a 2-cup measure.

13. 13

    Pour drippings into bag; let stand 10 minutes (fat will rise). Seal bag, and snip 1 bottom corner.

14. 14

    Drain into a medium saucepan; stop before fat reaches opening. Reserve 1 tablespoon fat; discard remaining fat. Cook reserved fat and flour in roasting pan over medium heat 1 minute; stir constantly with a whisk.

15. 15

    Add drippings, 3 cups broth, and sausage.

16. 16

    Combine cornstarch and water; add to pan. Bring to a boil. Cook 2 minutes or until thick; stir constantly.

Adapted from My Recipes