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1
Place a rack in the bottom third of the oven.
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2
Preheat oven to 350F.
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3
Prepare the Mushroom-Flavored Forcemeat.
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4
(See separate recipe.
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5
).
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6
Stuff the turkey with forcemeat and truss with kitchen string.
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7
Spread the softened butter evenly over the turkey.
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8
Season with salt, pepper and paprika.
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9
Bake any leftover stuffing in a small casserole, just like meat loaf.
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10
Spread the carrots, celery, and onion the bottom of a flameproof roasting pan large enough to hold the turkey.
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11
Place the turkey on top of the vegetables.
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12
Add the neck and giblets and pour the reserved soaking liquid from the porcini mushrooms (see Forcemeat recipe) into the pan.
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13
Roast the turkey for 1 hour.
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14
Reduce the heat to 300F and roast until cooked through, 2-1/2 hours or more for a 1214 pound turkey.
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15
An instant-read thermometer should register between 160 to 180F when thrust into the thickest part of the thigh without touching the bone.
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16
Baste the turkey every 15 minutes the entire time that it is roasting.
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17
Baste with drippings, alternating with the melted butter.
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18
If necessary, add 1 cup water or chicken broth to the drippings in the bottom of the pan.
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19
If the turkey starts to get too brown, cover loosely with aluminum foil.
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20
Remove the foil for the last 20 minutes to crisp the skin.
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21
Remove the turkey from the over to a platter.
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22
Let rest for 30 minutes before carving.
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23
While the turkey is resting, prepare the gravy: Place the roasting pan over high heat.
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24
Add the cognac and port and bring to a boil while stirring with a wooden spoon to scrape up the little browned bits on the bottom of the pan.
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25
Add a little water if the gravy seems too dry.
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26
Remove from the heat and strain out all the vegetables.
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27
Pour the liquid into a degreasing cup (also called a gravy separator).
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28
Let stand for a few minutes to let the fat rise to the top, then pour out the pan juices at the bottom of the cup into a saucepan.
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29
(All the fat will be left behind.)
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30
Reheat and serve as pan juices with the turkey.
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31
If you prefer a thicker gravy, whisk the buerre manie into the juices and, stirring constantly, boil until the gravy is smooth and thick, about 2 minutes.
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32
Untie the turkey and carve it as you would a chicken.
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33
Scoop out the forcemeat and serve it on the side.
