Turkey with Pan Gravy

Ingredients

• •1 box Corn bread stuffing
• •1 whole turkey, 10 to 18 pounds, thawed
• •2 tablespoons butter, melted
• •2 teaspoons salt
• •1/2 teaspoon freshly ground pepper

Directions

1. 1Prepare corn bread stuffing as directed on box.
2. 2Heat the oven to 325 degrees Fahrenheit.
3. 3Remove neck and giblets from body and neck cavities of turkey. Rinse turkey and drain; pat dry with paper towels. Loosely fill neck and body cavities with stuffing. Fold neck skin over back of turkey and fasten with skewers or toothpicks. Tie legs together with kitchen string. Place stuffed turkey, breast side up, on rack in shallow roasting pan. Brush skin with melted butter and sprinkle with salt and pepper.
4. 4Roast turkey 3 3/4 to 4 1/2 hours. When the skin is golden brown, after about 2 1/2 to 3 hours, shield the breast loosely with foil to prevent overbrowning.
5. 5Start testing for doneness half an hour before end times. Insert metal stem section of an instant-read thermometer at least 2 inches into the inner thigh of the bird. Let stand 15 to 20 seconds, until temperature reaches 180 degrees Fahrenheit. To test the stuffing for doneness, insert thermometer into the center part of stuffing and let stand 15 to 20 seconds, until the temperature is between 160 degrees Fahrenheit and 165 degrees Fahrenheit. If the turkey needs more roasting, remove the thermometer before returning the bird to the oven, thoroughly washing the stem section in hot soapy water after each use. Even if your turkey has a pop-up temperature device, the USDA recommends double-checking with another thermometer to be sure the turkey reached 180 degrees Fahrenheit. for safety and doneness.
6. 6Transfer the turkey to a serving platter; cover loosely and let stand 20 minutes.
7. 7Pan gravy:
8. 8Scrape drippings from roasting pan into a glass measuring cup. Let stand 5 minutes, until fat rises to the top.
9. 9Skim off the fat, reserving 1/4 cup. Reserve any remaining fat if you want to make extra gravy.
10. 10Return the reserved fat to a pan. Stir in 1/4 cup flour and cook over medium heat, stirring, 2 minutes.
11. 11Add skimmed pan drippings plus enough chicken or turkey broth to equal 3 cups. Bring to a boil and cook, stirring, 3 minutes.
12. 12Season with salt and pepper to taste.
13. 13Carve turkey. Serve with corn bread stuffing and pan gravy.