Turkey Directions:

1. Preheat oven to 325.
2. Remove neck and giblets from the cavity. Rinse turkey and pat dry.
3. Combine melted butter, rosemary, garlic, salt, and pepper.
4. Rub turkey all over with the rosemary and garlic butter. Including under the skin of the breasts to flavor the meat.
5. Tie the legs together with butcher’s string. Place on a roasting rack in a large roasting pan. To the bottom of the pan, add 1 cup of broth, 1/2 cup of wine, and the turkey neck.
6. Tent turkey loosely with foil and roast covered for 1 1/2 hours, adding more stock to the bottom of the pan (in 1 cup increments if it gets below about 1 inch).
7. During the last hour of cooking, remove foil and begin basting the turkey with the juices every 15 minutes. This will help the turkey brown.
8. One hour later check the internal temperature. Turkey is done when it reaches 165 degrees in the thickest part of the thigh and breast.
9. Allow to rest for 20 minutes before carving, to retain the turkey’s juices.

Gravy Directions:

1. Place pan on stove top, on low, and deglaze any turkey drippings from the side of the pan.
2. Remove any fat from the pan juices with a fat separator.
3. Transfer gravy into a large sauce pan.
4. Add chicken stock. Bring to a boil. Then add flour and water mixture to thicken.
5. Add bay leaf, mustard, red wine, curry powder, and Worcestershire sauce. Simmer for 3-4 minutes.
6. Check seasoning. Add freshly cracked pepper and salt if needed. Transfer to a gravy boat and serve with the turkey.