Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving

Ingredients

• 1 Vermont or other fresh turkey, about 10 pounds, fattened on corn and walnuts, killed 3 days earlier
• 8 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• ¼ cup all-purpose flour
• 6 tablespoons unsalted butter
• 5 Italian parsley stems
• 2 fresh sage
• + 25 more ingredients
• • 4 branches fresh rosemary
  • 10 sprigs fresh thyme
  • kosher salt
  • 1 large leek
  • 1 teaspoon water
  • 10 black peppercorns
  • 2 bay leaves
  • 1 carrot
  • 2 stalks celery
  • ½ medium onion
  • trimmings from the turkey
  • ¼ cup vegetable oil
  • 4 bay leaves
  • ½ medium onion
  • ½ apple
  • 1 lemon
  • freshly ground black pepper
  • freshly ground pepper
  • Country Sausage and Sage Dressing
  • Cranberry Relish
  • 3 cups turkey stock
  • 10 sprigs Italian parsley
  • giblets from turkey
  • 1 egg
  • salt

1. Prepare the turkey. Remove all extra parts; reserve giblets. Cut off wingtips and any excess neck, etc. Season turkey inside and out with kosher salt and freshly ground pepper; be generous. Loosen up leg joints without tearing skin. 2. Make the stuffing by roughly chopping the lemon , apple, o...

View full recipe at Epicurious