Serves: 5
Total Calories: 532

1 15 pound turkey
salt and pepper
6 tablespoons butter
1 cup chopped parsley
1 teaspoon salt
1/2 teaspoon pepper
8 slices 2 day old bread
1 teaspoon poultry seasoning
1 1/2 cups chicken broth
3 tablespoons butter
salt and pepper to taste
1 tablespoon cornstarch
3 cups water, or stock

Preheat the oven to 500 degrees F. Rinse the turkey and remove the giblets. Loosely pack the turkey cavity with the stuffing, then tie the legs together to enclose the vent. Place the turkey on a rack in a large roasting pan. Add 1/2 cup water to the bottom of the pan, along with the turkey neck, gizzard, and any other trimmings. Place in the oven, legs first. Roast 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350 degrees. IF BOTTOM DRIES OUT: Continue to roast, checking every 30 minutes or so if the top threatens to brown too much, lay a piece of aluminum foil directly onto it. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh measures 165 degrees. If, when the turkey is nearly done, the top is not browned enough, turn the heat back up to 425 degrees for the last 20 to 30 minutes of cooking. Remove the turkey from the oven. Take the bird off the rack and make Gravy, below, while the bird rests (let it sit for about 20 minutes before carving).

Stuffing: Mix together the butter, seasoning, and parsley season to taste. Spread half of the mixture on 4 of the bread slices use the remaining bread to make 4 sandwiches. Spread the remaining mixture on the outside of the sandwiches. Cut each of the sandwiches into 6 pieces. Stuff the turkey as described above.

Gravy: Remove the giblets and pour off all but a tablespoon of the fat from the turkey's roasting pan leave as many of the solids and as much of the dark liquid behind as possible. Place the roasting pan over two burners and turn the heat to high. Strain. Add the broth and cook, stirring and scraping all the brown bits of the bottom of the pan, until the liquid has reduced by about half, 5 minutes or so. Mix cornstarch with 1 T. water to form a roux, and wisk into gravy. Add 3 cups water (or stock if you have it) and bring to a boil, still stirring all the while. Turn the heat to medium and simmer for about 5 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 532
Calories from Fat: 228

More Recipes from the Cook'n and Roasting Cookbook:
Barbecued Beef Ribs With Choice Of Marinades
Easy Standing Rib Roast
Leg of Lamb
Mustard Prime Rib
Orange-Glazed Pork Roast
Peking Duck
Pineapple Pork Roast
Pork Chop Casserole
Pork Roast
Pot Roast Chicken
Pulled BBQ Pork
Roast Chicken with Cream Sauce
Roast Turkey
Roast and Potatoes
Roasted Chinese Chicken
Rosemary Garlic Prime Rib
Stupid Chicken Dish
Super Easy Supper
Superb Roast with Brown Gravy
Sweet and Sour Pork Roast
Sweetly Baked Ham
Thanksgiving Turkey
Turkey with Bread Stuffing and Gravy