A 12-pound turkey, thoroughly ½-inch pieces (about 10 cups)
defrosted if frozen ¾ c finely chopped fresh parsley
2 tsp plus 1 T salt 2 T finely grated fresh lemon peel
The neck, gizzard, heart and liver 1 T crumbled dried sage leaves
of the turkey ½ tsp freshly ground black pepper
1 medium-sized carrot, scraped ½ pound butter, cut into ½-inch
and cut into 1-inch lengths bits plus 8 T butter, softened
1 small onion, peeled and quartered 3 c finely chopped onions
4 sprigs of fresh parsley 2 c finely chopped celery
1 small bay leaf 1½ pints shucked oysters (3 cups)
4 c water drained
2 one-pound loaves of day-old 1 egg, lightly beaten
homemade-type white bread, 3 T flour
trimmed of crusts and torn into
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Pat the turkey completely dry inside and out with paper towels. Rub the
cavity with 1 teaspoon of the salt and set the bird aside.Before making the stuffing, combine the turkey neck, gizzard, heart and liver, the carrot, quartered onion, parsley sprigs, bay leaf, 1 teaspoon of salt and the water in a 3- to 4-quart saucepan. Bring to a boil over high heat, reduce the heat to low and simmer partially covered for 1½ hours.
Strain the liquid through a fine sieve into a bowl and reserve it. (There should be about 2 cups of turkey stock; if necessary, add enough fresh or canned chicken stock for the required amount.) Remove the liver, chop it into ¼-inch dice and reserve. Discard the rest of the turkey pieces as well as the vegetables and herbs.
Meanwhile, preheat the oven to 400°. Combine the bread, chopped parsley, lemon peel, sage, 1 tablespoon of salt and the pepper in a large deep bowl and toss with a spoon until well mixed.
In a heavy 10- to 12-inch skillet, melt the ½ pound of butter bits over moderate heat. When the foam begins to subside, add the chopped onions. Stirring frequently, cook for about 5 minutes until they are soft and translucent but not brown.
Stir in the celery and cook for a minute or so; then, with a rubber spatula, scrape the entire contents of the skillet into the bread mixture. Add the oysters and egg and stir the ingredients gently but thoroughly together. Taste the oyster stuffing for seasoning.
Fill both the breast and the neck cavity of the turkey with the stuffing and close the openings by lacing them with small skewers and kitchen cord, or sewing them with heavy, white thread. Truss the bird securely. With a pastry brush, spread the 8 tablespoons of softened butter evenly over its outside surface.
Place the bird on its side on a rack set in a large, shallow roasting pan and roast it in the middle of the oven for 15 minutes. Turn it on its other side and roast 15 minutes longer. Then reduce the oven temperature to 325°, place the turkey breast side down and roast for 1 hour. Now turn it breast side up and roast it for about 1 hour longer, basting it every 15 minutes or so with the juices that have accumulated in the bottom of the pan.
To test for doneness, pierce the thigh of the turkey with the tip of a small, sharp knife. The juice that trickles out should be a clear yellow; if it is slightly pink, return the bird to the oven and roast for another 5 to 10 minutes. Transfer it to a heated platter and let it rest for 10 minutes or so for easier carving.
Meanwhile, skim off and discard all but a thin film of fat from the roasting pan. Stir the flour into the fat and cook over moderate heat for 2 to 3 minutes, meanwhile scraping in the brown particles clinging to the pan.
Pour in the reserved turkey stock (first skimming it of all surface fat) and, stirring constantly with a wire whisk, cook over high heat until the sauce comes to a boil, thickens and is smooth. Reduce the heat to low and simmer uncovered for about 5 minutes, then strain the gravy through a fine sieve into a serving bowl or sauceboat. Taste for seasoning and stir in the reserved chopped liver. Carve the turkey at the table and present the gravy separately. Serves 8.
