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Roast Turkey and Gravy

    1 (18 pound) whole turkey
    1/2 cup Crisco shortening
    salt and freshly ground black pepper to taste
    2 (10 oz. cans) chicken broth
    8 cups prepared stuffing

  Preheat oven to 450F. Place rack in the lowest position of the oven.
 Remove the turkey neck and giblets, rinse the turkey, and pat dry
 with paper towels. Place the turkey, breast side up, on a rack in the
 roasting pan. Loosely fill the body cavity with stuffing. Rub the
 skin with the shortening, and season with salt and pepper.

  Place turkey in the oven, and pour chicken broth into the bottom of
 the roasting pan. Turn oven down to 325F. Baste all over every 30
 minutes with the juices on the bottom of the pan. Roast until a meat
 thermometer inserted in the meaty part of the thigh reads 180F, about
 4 hours. Cover with aluminum foil if the skin turns too dark.

  Transfer the turkey to a large serving platter, and let it stand for
 at least 20 to 30 minutes before carving.

  Turkey Gravy
    1 package Neck, heart, gizzard from turkey giblets
    1 medium carrot thickly sliced
    1 medium onion thickly sliced
    1 medium celery rib thickly sliced
    1/2 teaspoon salt
    1 turkey liver
    1/3 cup fat from poultry drippings
    1/3 cup all-purpose flour
    Gravy Master

  In a 3-quart saucepan, over high heat, place neck, heart, gizzard,
 vegetables, and salt in enough water to cover. Heat to boiling.
 Reduce heat to low; cover and simmer 45 minutes. Add liver and cook
 15 minutes longer. Strain broth into a large bowl; cover and reserve
 broth in the refrigerator.

  To make gravy, remove the cooked turkey and roasting rack from the
 roasting pan. Drain all fat and juice from roasting pan into a large
 glass measuring cup. Let stand for fat to float on top, then pour off
 all but 1/3 cup of the fat (this is based on a medium sized turkey.
 For a larger turkey, you can keep more fat in the measuring cup.
 Return fat and juice to the roasting pan (so that you can scrape the
 good stuff off the bottom). Add 1/3 cup of flour and stir and scrape
 until flour is blended in smoothly and the residue on bottom of the
 pan is loosened. Add 2 cups reserved stock. Place pan over low heat,
 stir constantly, and bring to a slow boil. Boil for about 5 minutes
 stirring continually. Add more liquid if gravy becomes too thick. Add
 Gravy Master at the end to create color and extra flavor.