Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons packed brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon ground pepper
  • 1 whole turkey, not prebasted (11 to 13 lb), thawed if frozen
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons reduced-sodium soy sauce
  • 1/4 cup turkey drippings (fat and juices from roasted turkey)
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon pepper
  • 2 cups Progresso™ unsalted chicken broth (from 32-oz carton)

Instruction

  • In small bowl, mix brown sugar, salt and pepper. Place turkey on rack in large roasting pan. If ovenproof plastic leg band is present, remove. Discard giblets and neck or reserve for another use. Using paper towels, pat dry skin and interior cavity. Rub turkey inside and out with sugar mixture. Cover with plastic wrap; refrigerate 24 hours. Stand up turkey to pour out any collected liquid in cavity. Pour off liquid collected in pan; return to refrigerator uncovered 12 to 24 hours longer.
  • Heat oven to 325°F. Pat skin and interior cavity dry with paper towels. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching.
  • Place turkey, back side down, on rack in roasting pan. In small bowl, mix 4 tablespoons of the melted butter and 2 tablespoons of the soy sauce. Brush entire breast side of turkey with half of the butter mixture. Turn turkey over. Brush entire back side of turkey with remaining butter mixture. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
  • Roast uncovered, breast side down, 1 1/2 hours. In small bowl, mix remaining 2 tablespoons melted butter and 1 tablespoon soy sauce. Brush back side of turkey with half of the butter mixture. Using tongs and oven mitt, carefully turn turkey over. Brush turkey breast with remaining butter mixture. Roast 1 to 2 hours longer. Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. When turkey is done, place on warm platter; cover with foil to keep warm. Let stand about 15 minutes for easiest carving.
  • While turkey rests, pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan; discard remaining drippings. Stir in flour and pepper. Cook over medium heat 1 to 3 minutes, stirring constantly, until mixture is smooth and bubbly. Cook 1 minute longer, then stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 to 3 minutes or until thickened. Season gravy as desired. Serve carved turkey with the gravy.