THANKSGIVING TURKEY WITH GRAVY
18- to 20-pound frozen whole turkey
The day before baking, thaw turkey by placing in cold water and changing water frequently. Place thawed turkey in refrigerator overnight. Remove neck and giblets from turkey. Place in a saucepan with water to cover. Bring to a boil; cover, reduce heat, and simmer 45 minutes, or until tender. Drain, reserving broth. Chop neck meat and giblets. Refrigerate broth and giblets for use in Gravy. Rinse turkey, and pat dry with paper towel. Place in large shallow roasting pan. Bake on lower rack of oven at 325 degrees for 3 1/2-4 hours, or until meat thermometer registers 180 degrees. (NOTE: Cover turkey lightly with aluminum foil after about an hour of baking to prevent overbrowning.) When turkey is done, remove from oven and place on serving platter. Reserve broth and drippings in pan.