Molasses-Glazed Roast Turkey

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  1. Preheat the oven to 325 degrees. Rinse and pat the turkey dry inside and out. Pull off and discard any large pieces of fat around the body cavity. Season the turkey inside with some of the salt and pepper. Then stuff the body cavity with the celery, onion, and sage. Tie the legs together with kitchen twine. Place the turkey on a rack in a roasting pan, breast side up. Rub the turkey, especially the breast, with the butter. Season with the remaining salt and pepper.

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  2. Roast the turkey for 3 to 3 3/4 hours, or until an instant read thermometer inserted into the thickest part of the thigh registers 180 degrees. Baste the turkey with pan drippings every 30 minutes after the first hour of roasting.

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  3. While the turkey is roasting, combine the remaining 1 tablespoon butter, the molasses and the vinegar in a small saucepan and heat until the butter is melted. Baste the turkey with this glaze for the last hour of roasting. Baste again about 10 minutes before removing the turkey from the oven.

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  4. Remove the turkey from the oven and transfer it to a carving board or platter. Reserve the roasting pan with drippings. Cover the turkey lightly with aluminum foil and let the turkey rest for 15 minutes before carving it. Serve with the Peppered Sherry Gravy

Peppered Sherry Gravy

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  Gravy is the “sauce” for not only the bird, but the mashed potatoes and even the dressing, so be sure to make plenty. Lots of pepper and sherry turn a simple gravy into a memorable “sauce”. If you wish, scoop out, chop, and add about 1/4 cup of the onion and celery from the turkey cavity to the gravy while simmering it. Making the gravy in the roasting pan instead of a saucepan ensures the utilization of all those outstanding browned bits on the bottom of the pan, and also eliminates yet another pan for washing.

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  Reserved turkey giblets, including the neck

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  5 cups reduced sodium chicken broth

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  6 tablespoons turkey drippings

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  6 tablespoons flour

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  1/3 cup dry sherry

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  3/4 teaspoon coarsely ground pepper

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  1/2 teaspoon salt

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  1. While the turkey is roasting (or a day ahead), place the giblets and broth in a medium saucepan and bring to a boil over medium heat. Cover the pan, reduce the heat to medium-low and simmer for 45 minutes. Strain the broth into a bowl, discarding the giblets. If not using within an hour or so, refrigerate the broth.

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  2. After transferring the turkey to a carving board, pour off the drippings into a measuring cup and let settle for 5 minutes. Then spoon off 6 tablespoons20of the fat and return it to the roasting pan. Whisk or stir in the flour and set the roasting pan directly on the stove burner over medium heat. Whisk or stir until the flour mixture is smooth, bubbly, and golden, 3 to 4 minutes. Gradually whisk or stir in the broth and the sherry. Bring to a simmer and cook, stirring for 2 minutes to blend flavors. Season with pepper and salt.

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  3. Serve the gravy with the turkey.