TURKEY (WHOLE), STUFFING, and GRAVY

• whole turkey
• oven bag (turkey size)
• stuffing mix

• Defrost:
  Defrost a frozen turkey in the refrigerator: one day per 4 lbs.
  So (for example), a 24 lb turkey will need 24/4 = 6 days to defrost before cooking.
  Make sure you plan well in advance!
• Prepare STUFFING:
  On turkey cooking day, prepare the stuffing.
  (Make it your own by adding diced celery, dried cranberries, spices, etc.)
  The stuffing will cool while you're preparing the bird.
• Unwrap turkey, check cavities:
  Unwrap the turkey.
  Check both cavities for innards (neck, liver, gizzard, heart).
  Make a stock with the innards/celery/onion: let it simmer while the turkey cooks—use this broth to make extra gravy.
• Rinse cavities, stuff bird:
  Rinse the turkey, including both cavities.
  Loosely stuff one or both cavities with prepared stuffing.
  The stuffing will expand, so don't pack too tightly.
• Put turkey in oven bag, in roaster:
  A disposable heavy duty roaster makes clean-up easier.
  (A roaster with handles is best.)
  
  Lay the oven bag in the roaster and insert the turkey, following the oven bag directions.
  For example, you may be directed to shake some flour in the bag and make some slits in the bag.
• Cook the turkey:
  Follow the oven bag recommendations for oven temperature and cooking time.
  As you near the end of baking time, check the internal temperature in the thickest part of the breast: make sure it is at least 165°F.
  Remove the turkey from the oven.
• Cut open bag, remove juices:
  Carefully cut the top of the bag and use a baster to remove all the juices that have collected in the bottom.
  Put the liquids in an 8 cup measuring cup.
  Let sit for a few minutes; the fat will rise to the top.

• Separate fat and broth:
  Set the fat aside.
  Measure the broth.
  If you need more fat, use butter.
  If you need more broth, use the stock made from the turkey innards.
• Make a roux:
  A roux (rhymes with Winnie-the-POOH) is a mixture of equal parts of fat and flour used for making sauces (like gravy).
  The correct amount of fat/flour to use is one-eighth of your liquid.
  For example, if you have 6 cups of liquid, then use $\,\frac 18(6) = \frac 68 = \frac 34\,$ cups of both fat and flour.
  
  Measure the fat into a frying pan; heat on low heat.
  Gradually whisk in the flour.
  Cook for several minutes, whisking constantly; it should be smooth and bubbly.
• Add your liquid:
  Gradually add your liquid to the roux, whisking constantly.
  Cook until thickened, whisking constantly.
  Season as desired.