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1
Remove the giblets and neck from the turkey; reserve the liver for another use.
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2
Rinse and dry the turkey and allow it to come to room temperature before stuffing and roasting.
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3
Place the neck, gizzard and heart of the turkey in a saucepan with the water, 1 onion, the carrot, celery and parsley.
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4
Bring to a boil and cook, skimming the surface, for 5 minutes.
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5
Reduce heat and simmer about 40 minutes, until the liquid has reduced to 2 cups.
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6
Strain and set aside.
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7
Mince the gizzard, heart and meat from the neck and reserve.
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8
Preheat oven to 425 degrees.
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9
Season turkey cavity with salt and pepper; rub skin with butter or oil.
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10
Stuff main cavity and neck cavity, then skewer or truss to close.
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11
Place extra stuffing in a small casserole, to be heated just before serving.
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12
Place turkey on a V-shaped rack and roast, breast side down, for 30 minutes.
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13
If you do not have such a rack, roast the turkey with breast side up the entire time.
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14
Reduce oven temperature to 325 degrees, turn turkey breast side up and continue roasting another 2-2 1/2 hours, until a thermometer inserted in thick part of thigh registers 165 degrees.
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15
One-half hour before the turkey is finished, slice the remaining onion and scatter in the pan.
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16
Remove turkey from the oven and allow to stand 30 minutes.
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17
Drain excess fat from roasting pan.
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18
Set the pan on a burner, scatter in flour and cook over medium heat several minutes, stirring and scraping the pan.
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19
Whisk in the wine and the giblet stock.
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20
Cook a few minutes longer, until sauce has thickened.
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21
Strain into a saucepan, forcing most solids through strainer.
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22
Add minced giblets and season with salt and pepper.
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23
Remove the stuffing from the turkey, carve the turkey, and serve with stuffing and reheated gravy.
