Roast Turkey & Gravy

Let the bird thaw for at least 24 hours before stuffing. Consult a cookbook for the cooking time. Prepare the bird for stuffing by washing thoroughly the inside and out. Dry it good with a clean dish cloth and butter the insides and rub with a little salt and pepper. After stuffing the bird, at both ends, butter and salt and pepper it real good and then cover it with a brown paper bag while cooking it. This browns it beautifully and helps baste it also. If you have left over liquid (see Oyster Stuffing recipe), baste the bird with this while it is cooking. You can also use chicken broth, chicken bullion or consume. Bake the bird enough a head of time that it can cool some. This makes it easier to slice. Gravy: Use your pan drippings, add left over liquid from stuffing, water, chicken broth or chicken bouillon, and bring to a boil. Stirring constantly, pour in water and flour mixture until gravy is right consistency. If it gets too thick, add a little water. Taste. Add salt and pepper if needed.