Classic Roast Turkey & Homestyle Gravy

Preheat oven to 325 degrees F.

Rinse the turkey in warm water and pat dry. Rub oil or butter over entire bird and place in a roasting pan that has been lightly coated with cooking spray.

Sprinkle the turkey, including inside the cavity, with salt, sage, and/or poultry seasoning, or your favorite spice rub.

If desired, stuff neck and rear cavity of bird with stuffing. Do not pack stuffing or it will not get hot enough by the time the turkey if finished roasting.

Tie legs together over rear pocket with string or twine. Place on rack in roasting pan, tucking wings under sides.

Roast uncovered, breast side up, basting with pan drippings every 30 minutes. If bird begins to brown too early, cover loosely with aluminum foil.

Using the recommended cooking schedule (usually 2 3/4 - 4 hours depending on the size of the turkey), roast turkey until thermometer registers 180 degrees and juices run clear.

HOMESTYLE PAN GRAVY: Transfer turkey to a serving platter. Strain pan drippings into a large measuring cup. Skim fat from drippings; reserve. Heat 1/4 cup of the fat in a medium saucepan. Stir in flour. Add enough broth or water to drippings in the measuring cup to equal 2 cups. Add all at once to flour mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Season with salt and pepper. You can easily double the gravy recipe if you are using a larger turkey.