-
1
Preheat oven to 400 degrees F.
-
2
Debone the entire turkey and roast just the bones in the oven for 45 minutes, turning bones occasionally.
-
3
Break the turkey down, separating the parts.
-
4
Reserve all of the offal cuts separately.
-
5
Remove the turkey bones from the oven and add to a large stockpot.
-
6
Cover with cold water and bring to a boil.
-
7
Reduce heat and simmer at least 1 hour to make turkey stock.
-
8
Melt 3 pounds of the butter and combine with Riesling.
-
9
Soak the cheesecloth in the wine and butter mixture.
-
10
Set aside.
-
11
Reduce the oven temperature to 400 degrees F.
-
12
Dice the carrots, onions, celery, and celery root so that they are all about the same size.
-
13
Toss vegetables with garlic, figs, and olive oil.
-
14
Spread out on sheet pans and roast in the oven until vegetables are tender.
-
15
Set aside.
-
16
Cut the bread into 1-inch cubes.
-
17
Spread out on sheet pans and toast in the oven until golden.
-
18
Combine the roasted vegetables mixture with the toasted bread in a large bowl.
-
19
Melt 1 pound butter and toss with vegetable and bread mixture.
-
20
Transfer to a baking dish and add enough chicken stock to cover the mixture.
-
21
Bake for 45 minutes.
-
22
Reserve stuffing and keep warm.
-
23
Melt 1/2 cup (8 tablespoons) butter in a large saute pan over medium-high heat.
-
24
Add only the offal cuts of the turkey and saute until lightly browned and cooked through.
-
25
When lightly browned, add the Madeira and deglaze the pan.
-
26
Set aside to cool, chop into pieces, and reserve.
-
27
Heavily season the remaining turkey meat with salt and white pepper.
-
28
Wrap the seasoned meat in the soaked cheesecloth.
-
29
Roast at 400 degrees F for 25 minutes.
-
30
Remove the cheesecloth from the skin and continue roasting for an additional 15 minutes.
-
31
Keep checking the temperature of the meat every 15 minutes until it registers 165 degrees F. Reserve the drippings.
-
32
Hold the roasted turkey at room temperature for 12 minutes before slicing.
-
33
Toast the flour in a large saucepan until rust in color.
-
34
Add turkey drippings, remaining 3/4 pound butter, bay leaves, and reserved pancetta fat from the gnocchi recipe (above) and stir constantly until smooth.
-
35
Cook until thickened.
-
36
When the gravy has reached a sufficient viscosity, strain and add the cooked, chopped offal cuts to the gravy.
-
37
Refresh everything with chopped fresh herbs, to taste.
-
38
Slice turkey and serve with stuffing on side and gravy over top.
