1. Preheat oven to 325°F. Remove giblets; discard or reserve for another use.
2. Brush turkey with butter and rub with poultry seasoning, salt and pepper; place onion in cavity. Secure drumsticks and fold back wing tips.
3. Place turkey in shallow roasting pan; roast 15 to 20 minutes per pound (3 1/2 to 4 1/2 hours), basting occasionally with pan juices. (For birds weighing more than 16 pounds, allow 12 to 16 minutes per pound.)
4. While turkey is roasting, prepare cranberry glaze:
   In small saucepan over low heat, melt jellied cranberry sauce, Port wine, orange juice, lemon juice, orange peel, dry mustard and ginger.
5. During last 30 minutes of roasting, brush turkey 3 to 4 times with cranberry glaze; reserve 2 to 3 tablespoons mixture for gravy. For maximum tenderness, tent bird loosely with foil until last 30 minutes. Turkey is done when PERFECT ROAST® thermometer pops up and juices run clear when thigh is pierced with a knife. Remove turkey to serving platter. Cover loosely with foil and allow to stand while preparing gravy.

Gravy:

1. Pour pan juices into large, heat proof measuring cup or bowl. Skim 8 tablespoons clear drippings from top; return drippings to roasting pan. Blend in flour and place over medium heat; cook 2 to 3 minutes, or until mixture is well-blended and turns a rich, nutty brown; stir constantly.
2. Discard remaining clear drippings from pan juices. Add broth to remaining juices until mixture measures 4 cups total. Add to roasting pan; cook over medium heat until gravy is thick and smooth, stirring constantly.

New England Turkey and Gravy

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New England Turkey and Gravy
By Dave | November 16, 2008, 10:30 pm | NY

Where is the gravy recipe???

Note from Webmaster: Sorry, the gravy is now on line.