Basic Roast Turkey

Preheat the oven to 375 degrees F.

Remove the giblets and neck from the turkey.

Season the turkey inside and out with salt and pepper.

Loosely stuff the cavity of the bird with the stuffing. Do not pack the stuffing inside the bird.

Fold the wings back and under the turkey body. Tie the drumsticks together with kitchen twine. Place the turkey breast side up in a roasting pan.

Lightly cover the turkey with foil and place in the oven. Bake at 375 degrees F for 30 minutes.

Meanwhile, combine the orange juice, honey, and orange zest in a saucepan over medium heat. Mix well. After the turkey has cooked for the first 30 minutes, baste with the honey glaze, using all the glaze.

Cook the turkey for 3 to 3 1/2 hours, basting with the pan juices/glaze every 20 minutes.

Remove the foil during the last 30 minutes of cooking time. Remove the turkey from the oven when it reaches 170 degrees F on a meat thermometer in the breast and 185 degrees F in the thigh.

Transfer the turkey to a platter. Remove the stuffing from the turkey and place in a covered serving bowl. Tent foil over the turkey and let it rest while you prepare the gravy.

For the gravy, mix the flour and water together until smooth. Set aside. Drain off all but 2 tablespoons of the roasting pan drippings. Place the roasting pan on the stove top over medium-high heat. Add the stock and bring to a boil. Gently scrape the pan with a spatula or wooden spoon to loosen any cooked on bits. While stirring, mix the flour mixture into the pan. Bring to a simmer and let cook, stirring frequently, for 5 minutes. While stirring, add the milk. Let simmer (not boil) for 2-3 minutes or until heated through. Adjust the seasoning with salt and pepper.

Carve the turkey as desired. Serve with the stuffing and gravy and any other favorite side dishes.