O. K. here it is:
The turkey is placed with it's chest down in the roasting pan. Now... every hour you get the turkey out (that's why it has to be a really stable heavy duty pan) and.... turn it carefully.
I say carefully, because the first turn is really tricky, as the buttered turkey could just slip out of your grip (guess to whom that happened) and at the last turn, you have to be carefull not to brake the skin. But believe me, this way the turkey stays juicy and gets a wonderful golden crust all over!
All together you will flip it 5 times. At the last flip the chest should be up. Before you put the turkey back into the oven, get a spoon... because we are making the gravy:
Get as much turkey-butter-sauce out of the pan as possible and put into a bowl. Let the sauce sit for 5 minutes until the fat floats ontop. Remove as many fat/liquid butter as possible (best with a little spoon). Sieve the sauce to remove chuncks and put the sauce in a pot. Bring the sauce to a boil and reduce it until you have about 3-4 cups. Let it simmer on low heat until the turkey is done. (A sure sign that the turkey is done is that the leg-endings are very crisp and the leg-meat pulled away from the bone - if you make a bigger turkey (and have more muscles then me to flip it) you might want to insert a meat-thermometer in the thigh).
In case your turkey is getting too brown, place an aluminum-sheet on top of it to keep from burning.
After the turkey is done, put him on a large carving board and let sit for 15 minutes.
Meanwhile mix 2 tablespoons of cornstarch (for a clear gravy) or 2 tablespoons of flower (for a creamy gravy) in 1/2 cup of cold water. Add to the reduced sauce and bring to a boil once. Let simmer on very low until the gravy thickens (all the time stirring, so it doesn't burn). Season as you like with salt and pepper. If you like it creamy, add a tablespoon of sourcream and mix well.
Serve the turkey and gravy with your favorite side-dishes!
