Recipe - Roast Turkey With Giblet Gravy

=== FOR TURKEY ===
1 Turkey; (10 to 12 lbs)
1 Garlic clove; crushed
One half cup Butter (1 stick); softened
Salt
2 Onions
2 Parsnips
2 Carrots
=== FOR GIBLET GRAVY ===
Giblets and neck from turkey
Water; as needed
One fourth cup Butter ; (One half stick)
One fourth cup Allpurpose flour
Salt
Freshly ground black pepper

To prepare the turkey: Preheat oven to 450 degrees. Remove innards from
turkey; set aside for gravy. Wash turkey inside and out; pat dry with paper
towels. Use your fingers to loosen the skin over the breast meat, starting
at neck opening. Mix garlic with butter; stuff under the breast skin. For a
crisper skin, also butter the skin. Lightly salt turkey inside and out.
Secure legs with metal clip or kitchen string. Tuck wing tips close to
body; secure with string. Set bird on rack in roasting pan. Cut onions,
parsnips and carrots into chunks; place around turkey. Set pan on middle
rack of oven. Roast 30 minutes; reduce oven temperature to 325 degrees and
roast until thigh registers 180 degrees, juices run clear, and meat is done
to taste, about another 1 One half to 2 hours (allow more time for larger
birds). After the first 45 minutes, baste every 15 minutes with pan juices
or melted butter. When bird is done, remove from oven; let rest for 20 to
30 minutes before carving. Serve with vegetables, if desired. To prepare
gravy: When turkey begins roasting, place giblets and neck in saucepan;
cover with water. Bring to a boil, then reduce heat and simmer for 20 to 30
minutes. Drain stock; refrigerate. Cut giblets into small cubes;
refrigerate. When turkey is done, remove from pan and set aside to rest.
Add at least 1 cup water to pan. Blend with pan drippings, stirring and
scraping with a wooden spoon to loosen any browned bits on bottom of the
pan. Add more water to drippings, if needed, to measure 2 cups liquid; set
aside. In saucepan, melt butter. Whisk in flour and cook over medium heat
until golden brown. Stir in reserved stock and liquid from the pan
drippings. Stir constantly until thickened. Season with salt and pepper.
Stir in giblets; serve hot. Yield: 10