INGREDIENTS

INSTRUCTIONS

Make the stuffing:  In 2 shallow baking pans or jelly-roll pans arrange
the bread cubes  in one layer, bake them in a preheated 325F. oven for
10 to 15  minutes, or until they are golden, and transfer them to a
large bowl.  In a large skillet cook the bacon over moderately low
heat, stirring,  until it is crisp, transfer it with a slotted spoon to
paper towels  to drain, and pour off all but about 1/4 cup of the fat.
In the fat  remaining in the skillet cook the garlic, the onion, and
the celery  with the thyme and the sage over moderately low heat,
stirring, until  the vegetables are softened and transfer the mixture
to the bowl. Add  the parsley, the melted butter, the oysters, the
bacon, and salt and  pepper to taste, toss the stuffing well, and let
if cool completely.  The stuffing may be made 1 day in advance and kept
covered and  chilled. (To prevent bacterial growth do not stuff the
turkey  cavities in advance.)  Rinse the turkey, pat it dry, and season
it inside and out with salt  and pepper. Pack the neck cavity loosely
with some of the stuffing,  fold the neck skin under the body, and
fasten it with a skewer. Pack  the body cavity loosely with some of the
remaining stuffing and truss  the turkey. Transfer the remaining
stuffing to a buttered 3-quart  baking dish and reserve it, covered and
chilled.  Spread the turkey with 1/2 stick of the butter and roast it
on a rack  in a roasting pan in a preheated 425F. oven for 30 minutes.
Reduce the  temperature to 325F., baste the turkey with the pan juices,
and drape  it with a piece of cheesecloth, soaked in the remaining 1
stick  butter, melted and cooled. Roast the turkey, basting it every 20
minutes, for 2 1/2 to 3 hours more, or until a meat thermometer
inserted in the fleshy part of a thigh registers 180F. and the juices
run clear when the thigh is pierced with a skewer. During the last 1
1/2 hours of roasting, drizzle the reserved stuffing with the stock,
bake it, covered, in the 325F. oven for 1 hour, and bake it,
uncovered, for 30 minutes more. Discard the cheesecloth and string
from the turkey, transfer the turkey to a heated platter, reserving
the juices in the roasting pan, keep it warm, covered loosely with
foil.  Make the gravy:  Skim all of the fat from the roasting pan
juices, reserving 1/3 cup  of the fat, and add the wine to the pan.
Deglaze the pan over  moderately high heat, scraping up the brown bits,
and boil the  mixture until it is reduced by half. In a saucepan
combine the  reserved fat and the flour and cook the roux over
moderately low  heat, whisking, for 3 minutes. Add the stock and the
wine mixture in  a stream, whisking, and simmer the gravy, stirring
continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 22802
Calories From Fat: 9231
Total Fat: 1026.9g
Cholesterol: 9535.5mg
Sodium: 22718.2mg
Potassium: 30394.2mg
Carbohydrates: 468.5g
Fiber: 38g
Sugar: 110.1g
Protein: 2718.8g