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1
To make the turkey, wash and dry it and sprinkle with salt and pepper inside and out.
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2
Place in a large, deep roasting pan, pour the buttermilk over the top and marinate overnight in the refrigerator, turning several times.
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3
Preheat the oven to 350 degrees.
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4
Remove the turkey from the marinade.
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5
Drain and discard the marinade.
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6
Put the turkey in a shallow roasting pan.
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7
In a small bowl, combine the onion, celery, paprika, bread and 1/2 cup of sherry.
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8
Stuff the turkey with this mixture.
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9
Dip a clean cloth into the melted butter and rub the entire exterior of the turkey with it.
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10
Place the turkey in the oven and roast, basting with pan drippings and the remaining 1/2 cup of sherry every 15 to 20 minutes, until the juices run clear when the thigh is deeply pierced; it should cook about 20 minutes per pound.
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11
Remove the turkey and discard the stuffing.
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12
(It is not meant to be eaten.)
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13
Let the turkey sit.
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14
To make the gravy, pour out all but about a 1/4 cup of the drippings from the turkey pan.
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15
Over a burner set on low, add the flour to the pan and stir, making a smooth paste.
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16
Pour in 1/4 cup of milk and cook, stirring constantly, until the mixture begins to bubble.
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17
Remove from the heat and very gradually stir in the remaining milk.
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18
Return to the heat and cook, stirring constantly, until the mixture thickens.
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19
Season with salt and pepper.
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20
Carve the turkey and serve immediately with the gravy.
