Sara Nov 2011 GAME PLAN Turkey size: 16 to 19 lbs Cooking time: 4 to 5 hours Rosedale upper oven: set to (desired)+50 deg F lower oven: set to (desired)+50 deg F Do a day ahead: make turkey stock when turkey stock is done, make gravy. TURKEY Weight: 16 to 19 lbs Temperature: 350F Cooking time: 4 to 5 hours Max. 19 lbs turkey 1 stick butter olive oil garlic cloves, 2 heads white wine, 1 bottle Remove neck, giblets and liver from turkey. Rinse turkey inside and out and pat dry. Rub turkey outside with salt and peper, then with olive oil. Put the butter and two heads of garlic cloves in large cavity. For the large teflon pan with the removable rack: [http://www.flickr.com/photos/birdtracks/5180746904/] Remove the rack and put the turkey into the pan, breast side down. Add 2/3 of the white wine to bottom of pan. Cover turkey with foil and roast for three hours. Remove foil, turn over the turkey, and add remaining wine. Keep on roasting, basting often, measure with the meat thermometer until meat temperature reaches 180F. TURKEY GIBLET STOCK Neck and giblets (excluding liver) from turkey 1 tablespoon vegetable oil 1 celery rib, coarsely chopped 1 red onion, coarsely chopped 1 cup dry white wine 5 cups water 1 3/4 cups chicken broth 1 bay leaf 4 whole black peppercorns Pat neck and giblets dry. Heat oil in heavy saucepan over moderately high heat, brown neck and giblet turning occasionally, about 5 minutes. Add wine and boil 1 minute. Add remaining ingredients and simmer briskly, uncovered, until liquid is reduced to about 4 cups, about 30 minutes. Skim off and discard any fat. Remove giblets and guilitily munch on them. Blend vegetables and stock in a blender. GRAVY Reduce the turkey stock with a few sage leaves until it thickens. Remove sage leaves, season with salt and pepper, and add cream to taste. ALTERNATIVE GRAVY #1 (NOT USED) 1 cup dry white wine 4 cups turkey stock 2 medium (yellow) onion, finely chopped 3 tablespoon butter fresh sage cream to taste Cook onions in butter in a heavy skillet over moderate heat, stirring occasionally until golden brown, about 10 minutes. Add sage and cook, stirring, 1 minute. Add stock to skillet. Add wine, reduce heat and simmer gravy, uncovered, whisking occasionally, 10 minutes. Season with salt and pepper. Add cream to taste. ALTERNATIVE GRAVY #2 (NOT USED) To the blended tukey stock, add 1 cup dry white wine, 3 tbps melter butter, and 1/2 cup cream. Simmer. Season with salt and pepper.