Classic Roasted Turkey

Directions

1. 1
   Preheat the oven to 350.
2. 2
   Set the turkey on a rack in a large roasting pan and scatter the turkey heart, gizzard and neck, the sliced celery, carrot, onion and garlic and the herb sprigs all around.
3. 3
   Season the turkey with salt and pepper.
4. 4
   Add 2 cups of the water to the pan and roast the turkey for 1 hour and 15 minutes.
5. 5
   Add the remaining 2 cups of water to the roasting pan.
6. 6
   Cover the turkey with foil and roast for about 1 hour and 15 minutes longer, or until an instant-read thermometer inserted into the thickest part of the inner thigh registers 170.
7. 7
   Transfer the turkey to a cutting board and let rest for 30 minutes.
8. 8
   Strain the pan juices into a large heatproof measuring cup, pressing on the solids.
9. 9
   Skim the fat.
10. 10
    Pour the pan juices into a medium saucepan.
11. 11
    Add 4 cups of the Turkey Stock and boil until reduced to 5 cups, about 5 minutes.
12. 12
    In a bowl, whisk the flour with the remaining 1/2 cup of stock, then whisk the mixture into the stock.
13. 13
    Boil, whisking, until the gravy is thickened.
14. 14
    Carve the turkey and serve with the gravy.