Roast Turkey, From Start to Finish;

Allow 1 lb. of uncooked turkey per person, plus extra for

leftovers. A 16 pounder is ample for 12, which is usually

the number I serve. Turkey will take approximately 4 hours

to roast.

BRINING - Do not overlook this first step! The end result is

well worth the effort. If you do not wish to brine, consider

purchasing a kosher turkey, which has already been brined.

Brining solution:

2 gallons cold water

2 cups kosher salt

1 cup brown sugar

Remove the giblet packet and neck and save for gravy. Rinse

the turkey in cool water. In a stockpot large enough to hold the

turkey, mix water, salt, and sugar to dissolve. Place the turkey

in brine mixture. If brine does not completely cover turkey, mix

proportionate amounts of brine ingredients to completely cover

the turkey. Cover with plastic wrap and refrigerate 8-12 hours.

Remove the turkey from the brine. Thoroughly rinse inside and

out and pat dry with paper towels.

NOTE: Before preparing to roast, a few comments on stuffing

the bird. Probably the most dramatic departure from tradition for

me and for many others will be not stuffing the turkey. This is

one change to tradition I have resisted for years, but now all my

research and experimentation leaves me with the following

conclusions:

* Bread stuffings are an excellent breeding-ground for bacteria

* That overly full, "stuffed" feeling we experience after the meal is

more likely to be caused by stuffing that has not been properly

cooked to 165° F

* For stuffing to reach the correct temperature to kill off any

microorganisms, the breast meat becomes too dried out

* Most authorities now agree on this fact: that stuffing or dressing

should be cooked outside the bird

ROASTING - Preheat oven to 325° F.

Place in the body cavity, the following:

1 onion, peeled and roughly chopped

1 carrot, scraped and roughly chopped

1 celery stalk, roughly chopped

3 sprigs fresh thyme

Place the same combination of vegetables in the bottom of a

large, shallow roasting pan. Set a rack in the pan and add 1 cup

of water. Tie legs together with kitchen twine and fold wing tips

under. Brush with 4 tablespoons melted, unsalted butter. Place

turkey on the rack, breast side down. Roast breast side down

for 2 hours, basting twice. Remove turkey from the oven (close

oven door to conserve heat!) and using several layers of paper

towels to protect your hands, turn turkey breast-side up. Baste,

adding more water to pan if needed. Return to oven and continue

to roast and baste with pan drippings until internal temperature at

thigh reaches 175° F. Remove turkey to platter and allow to stand

for 20 - 30 minutes before carving.

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GRAVY - While the turkey cooks, prepare the broth.

Combine the following in a 3 qt. saucepan over high heat:

1 qt. water

neck, heart and gizzard from giblet package (reserve liver)

2 medium carrots, scraped and roughly chopped

1 medium onion, roughly chopped

2 medium celery stalks, roughly chopped

1 teaspoon salt

2 whole peppercorns

Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.

Add liver and cook 15 minutes more. Strain broth into bowl, cover

and refrigerate until ready to use.

For the gravy you'll need:

4 tablespoons (1/4 cup) fat from drippings

4 tablespoons (1/4 cup) A/P flour

salt and pepper to taste

Pour off the pan drippings through a sieve into a quart measuring

cup, discarding cooked vegetables. Reserve 1 cup of the giblet

broth for the stuffing. Add 2 cups of the broth to the roasting pan

set over low heat, and stir to loosen all the browned bits from the

bottom of the pan. Pour the deglazed broth through the sieve into

the measuring cup with the pan drippings. Let the mixture cool a

bit, until the fat rises to the top. In a 2 qt. saucepan over medium

heat, spoon the 4 tablespoons of fat from the pan drippings, whisk

the flour into the hot fat and cook until flour takes on a golden

color and no floury taste remains. Skim off any fat that remains

on top of pan drippings. Add enough water to remaining broth to

equal 4 cups. Gradually whisk the warm broth into the flour. Cook

and stir, until simmering and slightly thick. Season to taste.

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STUFFING - Prepare at the end of the turkey's roasting time so

that it comes out just right.

1 package (16 oz.) good quality stuffing mix, herb seasoned or

cornbread style

1 12 oz. package of bulk pork sausage (breakfast type), or

turkey sausage

1/4 cup (1 /2 stick) unsalted butter

1/2 cup each, chopped onion and celery

2 cups water or broth

Place stuffing mix in a large bowl. In a large skillet brown the

sausage, breaking into small bits as it cooks through. Drain

and add cooked sausage to the stuffing. Add butter, onion

and celery to the skillet and cook until vegetables begin to

soften. Add to stuffing along with water or broth. Toss lightly

but thoroughly. Place in a buttered 2 qt. casserole, cover with

foil and cook for 30 minutes in the preheated 325° F oven

once the turkey comes out. Stir once after 15 minutes.

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CRANBERRY CHUTNEY - Easy to do and fills the house with

a wonderful fragrance.

1 package (12 oz.) fresh cranberries

2 cups cored, peeled and chopped apple

1/4 cup chopped onion

1/2 cup raisins

3/4 cup packed brown sugar

1/2 cup cider vinegar

1 teaspoon ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon freshly grated nutmeg

1 1/2 teaspoons grated gingerroot

Mix all ingredients in a 3 qt. saucepan. Heat to boiling, reduce

heat, stir mixture and simmer uncovered 45 minutes, until mixture

is thickened and cranberries are tender. Cool and refrigerate.