Turkey

Ingredients:
18 to 22 lb. hen turkey
Salt and pepper
3 Tbs. butter
3 Tbs. flour

Preparation:
Clean turkey by removing giblets and neck from cavity, and any remaining pinfeathers; rinse well inside and out. Salt and pepper cavity then stuff with turkey dressing.

Line turkey roaster or disposable aluminum pan with enough aluminum foil to completely surround and enclose the turkey. Place turkey in roaster and cover tightly with foil. Bake at 350˚ for 6 to 8 hours. Fresh turkeys cook faster than previously frozen turkeys. Remove turkey from foil and slice.

Periodically, while turkey is cooking, remove turkey juice with turkey baster and place in a saucepan. Mix flour and butter to make a beurre manié. Use juice to make gravy. Bring juice to a boil and thicken with beurre manié whisking constantly.

Serving Suggestion:
Slice turkey and place on a serving platter. Serve hot and pass the gravy.

Variation:
I now use Reynolds Oven Bags to cook the turkey in.  Place bag in roasting pan and add 1 tablespoon of flour to bag, then add turkey.  Close bag and cut 6 small slits in top.  Bake in 350˚ oven for 3 1/2 to 4 hours.  It comes out perfect each time.