I have used this recipe the last two Thanksgivings and will us it again this year. I usually have a 20 pound bird and adjust the recipe as follows: a whole stick of butter, 3 T seasoning salt, 3 T finely chopped fresh poultry herb blend (thyme, rosemary, and sage) instead of dried parsley, 2 T granulated onion, and 1 T granulated garlic. Instead of water and bouillon, I use a carton of Kitchen Basics salt free stock. I use salt free because the first time I made this my gravy was too salty. It was perfect the second time I made it with the salt-free stock. Also, I use a roasting pan with a rack. I put the giblets, a coarsely chopped onion, several smashed cloves of garlic, and coarsely chopped carrots and celery, whatever is left of the fresh herb packet, and a bay leaf underneath the rack to roast with the turkey. I baste the turkey regularly and add more stock as needed. While the turkey rests, I make a roux from about 3 T of butter and 3 T of flour. I then drain the pan drippings through a colander lined with cheesecloth and discard the giblets, etc. I use a fat separator to remove as much fat as possible and add what is left the roux to make my gravy. I add more stock as needed and season to taste. Perfect!
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I have used this recipe the last two Thanksgivings and will us it again this year. I usually...