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1
Wash turkey under hot water.
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2
Pat exterior and cavities completely dry with paper towels.
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3
Smear turkey with 4 tablespoon butter.
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4
Saute onions and celery in the remaining butter over medium heat until translucent.
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5
Remove with slotted spoon to a very large bowl.
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6
Saute the chorizo in the same pan until lightly brown.
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7
Remove to same bowl and add remaining stuffing ingredients.
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8
Toss to combine completely.
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9
Salt and pepper the turkey's cavity and loosely stuff the cavity and the neck with the bread-chorizo mixture, leaving some room for expansion during cooking.
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10
Sew up and truss the turkey.
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11
Return to rack in roasting pan and turn turkey on its left side.
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12
Add 1 cup stock and wine gravy to pan.
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13
Place in preheated 400F (200C) oven for 20 minutes.
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14
Turn turkey onto its right side and continue roasting another 20 minutes.
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15
Lower oven to 325F (160C).
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16
Turn turkey breast-side-down and roast for 1 hour and 20 minutes.
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17
Baste every 15 minutes or so, adding stock as needed.
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18
Turn turkey breast-side-up and continue basting every 15 to 20 Remove to a heated platter to rest.
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19
Skim off as much fat as possible from the pan drippings.
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20
Transfer pan drippings, including brown bits, to a saute pan.
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21
Reduce to a gravy over high heat.
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22
Carve turkey.
