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Betty's Holiday Roast Turkey and Gravy -- Thanksgiving

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Betty demonstrates how to make Holiday Roast Turkey & Gravy. This is the entrée for our Thanksgiving dinner this year.
Holiday Roast Turkey & Gravy
12 to 13 pound fresh turkey (or frozen turkey, thawed)
1 stick butter, softened
salt, as desired
freshly ground black pepper, as desired
For gravy:
pan drippings from turkey
¼ cup cornstarch
¾ cup water (or as needed)
Line a large roasting pan with aluminum foil. Remove neck and packet of giblets from inside turkey. Discard, or cook separately for another purpose. Rub softened butter on all parts of the turkey, inside and outside. Salt and pepper all parts of turkey, inside and outside. Place prepared turkey on aluminum foil inside roasting pan. Bring foil up around turkey to enclose it as well as possible. Put the lid on the roasting pan and place it in a 325-degree (F) oven. Bake for 3 to 3 ½ hours. Check the temperature for doneness. The temperature should read 175 degrees (F) at the deepest part of the thigh, and 165 degrees (F) in the deepest part of the breast. When done, remove from oven and transfer turkey to a large cutting board. Tent with aluminum foil and let turkey rest for 10 minutes. Place turkey on a large serving platter, to carve at the table. In the meantime, make the turkey gravy: Use a fat separator to remove fat from turkey pan drippings. Pour the turkey broth into a medium-sized saucepan. Mix cornstarch and water and add to the turkey broth. Cook over medium heat, stirring constantly, until thickened and bubbly. If gravy seems too thick, just thin it with water. If it is too thin, mix more cornstarch with a small amount of water and cook it into the gravy. Test for salt, and add salt, if needed. Pour into a nice gravy bowl and serve immediately. Enjoy your Holiday Turkey & Gravy! --Betty :) ♥♥♥♥
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Food
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