Turkey and Trimmings

Oven Roasted Turkey:
One pound of turkey per person. Thaw in its packaging on a tray in the refrigerator; ti will take 24 hours for each 4-5 pounds. When thawed, remove giblets and neck; rinse well with cold water. Dry turkey, including both cavities. Cut off wing tips and tail. Rub interior and exterior with seasionings. Roast at 325 about 15 minutes per pound until an instant-read thermometer reads 180 in the thigh, 170 in the breast. Tent with foil for 20 minuts before carving.

Great Gravy:
Remove turkey from pan; pour off fat. Add 3 1/2 cups chicken broth to pan. Cook over low heat, scraping up brown bits. Stir 1/4 cup flour and 1/2 cup broth together. Whicsk into pan with 1/2 tsp salt and 1/8 tsp pepper. Cook, whisking constantly over low heat, until thickened. strain to remove any lumps.

Mashed potatoes:

Peel 5 lbs of baking potatoes. Cut into chunks. boil, partially covered, until tender, 15-20 minutes. Drain, return pot to heat. Add 1 C milk and 6 Tbsl butter. Bring to simmer. Turn off heat. Add potatoes, 1 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp nutmeg. Mash, stirring in another 1/2 c milk.