Directions (continued)

• side up on a rack in a roasting pan. Bake, uncovered, at 325°
• for 1 hour.
• Meanwhile, in a blender, combine the glaze ingredients; cover and
• process until smooth. Cover and refrigerate 1 cup for gravy. Brush
• turkey with some of the remaining glaze. Add 1/2 in. of hot water to
• the roasting pan.
• Bake 2-1/2 to 3 hours longer or until a meat thermometer reads
• 180° for the turkey and 165° for the stuffing, basting two
• to three times with glaze and occasionally with pan drippings (cover
• loosely with foil if turkey browns too quickly). Discard any unused
• basting glaze.
• Cover and bake additional stuffing, for 30-40 minutes. Uncover; bake
• 10 minutes longer or until lightly browned. Cover turkey and let
• stand for 20 minutes before removing stuffing and carving turkey.
• For gravy, loosen browned bits from the roasting pan. Pour pan
• drippings and browned bits into a bowl. Skim fat, reserving 1/4 cup.
• In a 2-cup measuring cup, combine pan drippings and enough water or
• broth to measure 2 cups.
• In a large saucepan, combine the flour, salt and pepper; gradually
• whisk in the reserved 1/4 cup fat and dripping mixture until
• blended. Cook and stir over medium-high heat until thickened and
• bubbly. Stir in the reserved glaze. Bring to a boil, cook and stir
• for 2 minutes or until thickened. Serve with turkey.
• Yield: 10-12 servings (2-1/2 cups gravy).