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1
The day before serving, prepare the giblet broth (set aside the liver for another use).
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2
Place all the broth ingredients in a heavy saucepan and add water to just cover.
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3
Bring to a boil, reduce the heat, and simmer until the giblets are tender, skimming any foam that rises to the surface, about 1 hour.
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4
Strain the broth over a bowl, reserving the giblets, turkey neck, and chicken backs; discard the vegetables.
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5
You should have about 3 1/2 cups of broth.
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6
When it is cool enough to handle, shred the meat from the turkey neck and chicken backs, discarding any skin.
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7
Finely chop the giblets.
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8
Mix the meats and giblets together, cover, and refrigerate until needed.
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9
Preheat the oven to 325F.
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10
On serving day, prepare the turkey: Rinse the turkey well inside and out, and pat it dry with paper towels.
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11
Remove any excess fat.
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12
Squeeze the orange halves inside the body and neck cavities.
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13
Sprinkle the cavities with paprika, salt, and pepper.
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14
Stuff the cavities loosely with the stuffing, using about 3 cups for the neck and 8 cups for the body.
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15
Close with turkey lacers or sew closed with a large needle and heavy thread.
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16
Tie the legs together with kitchen string.
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17
Rub the turkey all over with the butter and sprinkle with paprika, salt, and pepper.
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18
Place the turkey, breast side up, on a rack in a large ovenproof roasting pan.
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19
Pour 2 cups of the reserved giblet broth into the bottom of the pan, and cover the turkey loosely with aluminum foil.
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20
Cover the remaining broth and refrigerate it.
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21
Place the turkey in the oven and roast for 1 1/2 hours.
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22
Remove the foil and roast the turkey, basting with the pan juices every 30 minutes, for 2 1/2 hours.
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23
Raise the oven temperature to 350F and roast until an instant-reading thermometer inserted into the thickest part of the thigh reads 180F, another 1 to 1 1/4 hours.
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24
The temperature in the deepest part of the breast should read 160F.
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25
The juices should run clear when the thigh is pricked with a small sharp knife.
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26
Remove the turkey, place it on a platter, and let it rest about 20 minutes, loosely covered with aluminum foil.
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27
Reserve the juices in the pan.
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28
Remove the stuffing from the body and neck cavities and cover it with aluminum foil to keep warm.
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29
Prepare the giblet gravy: Heat the pan juices in the roasting pan over medium heat, scraping up all of the brown bits on the bottom of the pan.
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30
Pour the juices through a gravy separator to remove the fat, or skim the fat off with a metal spoon.
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31
Pour the defatted juices into a measuring cup.
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32
Melt the butter in a heavy saucepan over medium heat.
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33
Whisk in the flour and continue whisking until it browns slightly, 2 to 3 minutes.
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34
Whisking constantly, slowly pour in 2 cups of the reserved pan juices, and continue whisking until smooth.
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35
Bring the gravy to a boil, then reduce the heat to medium low and add the Madeira, thyme, salt, pepper, parsley, and reserved giblet mixture (from Step 2).
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36
Simmer, stirring, until the gravy has thickened, about 10 minutes.
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37
If you prefer a thinner gravy, add more of the remaining 1 1/2 cups giblet broth until the desired consistency is achieved.
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38
Adjust the seasonings.
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39
Transfer the gravy to a gravy boat.
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40
Present the turkey before carving it.
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41
Arrange the carved meat on a large decorative platter.
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42
Garnish with the fresh sage and serve with the gravy.
