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1
Prepare the turkey Rinse the turkey inside and out under cold water and pat it thoroughly dry with paper towels.
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2
Season the cavity with 1 tablespoon of kosher salt and season the outside with 3 tablespoons of kosher salt.
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3
Cover and refrigerate the turkey overnight.
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4
Prepare the turkey Remove the turkey from the refrigerator and pat dry with paper towels.
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5
In a bowl, blend the butter, sage and shallot and season with salt and pepper.
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6
Starting at the cavity end of the bird, slip your hand between the skin and meat, loosening the skin over the breast and around the legs.
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7
Spread the shallot-sage butter under the skin, covering as much of the breasts and legs as possible.
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8
Scatter the celery, carrots, onion and turkey neck in a large roasting pan and set the turkey on top; let stand at room temperature for 1 hour.
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9
Meanwhile, make the stuffing Preheat the oven to 375.
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10
Spread the bread cubes on a large rimmed baking sheet and bake for 20 to 25 minutes, until golden.
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11
Let cool slightly, then transfer to a large bowl.
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12
Meanwhile, make the stuffing Increase the oven temperature to 425.
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13
In a large skillet, heat the olive oil until shimmering.
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14
Add the celery and onion and cook over moderately high heat, stirring occasionally, until softened and barely browned, 7 minutes.
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15
Add the apples and giblets and cook, stirring occasionally, until the apples are just tender and the giblets are cooked, 5 minutes.
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16
Stir in the parsley, sage, thyme and rosemary and cook until fragrant, 1 minute.
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17
Add to the bread along with the chestnuts and the 2 cups of warm stock.
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18
Toss well and season the stuffing with salt and pepper; let cool.
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19
Meanwhile, make the stuffing Pack the turkey cavity and neck with the stuffing, then tie the legs together with kitchen twine.
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20
Roast for about 45 minutes, until richly browned.
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21
Baste with any accumulated pan juices and tent the breast with foil.
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22
Pour the remaining 2 cups of stock into the roasting pan.
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23
Turn the oven temperature down to 325 and roast the turkey for 2 to 2 1/2 hours longer, basting every 30 minutes; remove the foil for the last 30 minutes of roasting.
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24
The turkey is done when an instant-read thermometer inserted in an inner thigh registers 165.
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25
Transfer the turkey to a carving board and let rest for at least 30 minutes.
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26
Meanwhile, make the stuffing Scoop the stuffing into a bowl.
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27
Strain the pan juices into a heatproof bowl and skim off the fat.
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28
Carve the turkey and serve with the stuffing and the strained pan juices.
