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FOR THE GARBANZOS: Sort and rinse beans, then place in a large pot, add enough water to cover by 2 inches and soak 8 to 10 hours.
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Drain and rinse.
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Tie vegetables, bay leaf, thyme and parsley in a cheesecloth bag.
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(If you dont have any cheesecloth, just add vegetables and herbs loose,) Place bag in large pot with beans, ham end, pork bone or bacon and enough water to cover.
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Bring to a boil; reduce heat, cover and simmer 1 hour, skimming occasionally.
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Add salt and continue to cook about 30 minutes longer or until beans are just tender.
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Drain garbanzos and discard cheesecloth bag and ham.
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Adjust seasonings.
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Prepare stuffing; set aside.
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Preheat oven to 400 F. Rub turkey inside and out with salt.
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Stuff neck and body cavities of turkey; truss with skewers and cotton thread.
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Set turkey, breast up on a rack in a roasting pan.
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Roast 3 1/2 to 4 hours or until skin is golden brown and a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185 F. Temperature of stuffing should be 170 F. During roasting, brush turkey with melted butter every 15 minutes until drippings collect, then baste with drippings.
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About 30 minutes before turkey is done, prepare Salsa Verde.
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When turkey is done, let rest about 25 minutes to let juices settle; then carve.
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Serve sliced turkey with stuffing and salsa.
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GARBANZO CHORIZO STUFFING: Cook chorizo in a large skillet over medium high heat until lightly browned.
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Drain off all but 2 tablespoons fat; add garbanzos and cook about 15 minutes or until browned.
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Remove from heat.
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In another skillet, melt butter.
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Add onions and garlic and cook until onions are soft.
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Add livers; cook, stirring, until livers are crisp and brown on the outside.
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Mash livers coarsely with a fork or potato masher; combine liver mixture with garbanzo mixture.
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Stir in parsley; season with salt.
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SALSA VERDE: Combine all ingredients in a food processor or blender; process until smooth.
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Let stand about 1 hour at room temperature to blend flavors before serving.
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NOTE: Parching fresh chiles.
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The true flavor of a chile resides in the flesh of the pod.
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The ribs and seeds are the source of most of the chiles heat; you can remove them if a milder flavor is desired.
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The tough skins of large chiles (New Mexico, California and poblano types) should also usually be removed before use, but generally this is not necessary with smaller chiles such as jalapeno and Serrano.
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TO PARCH: Begin by dampening a cloth towel and refrigerating it for 30 minutes (or just wrap crushed ice in the towel to chill it).
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Rinse and drain the chiles, then pierce each one once near the stem with a sharp knife.
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If the chile is quite large, pierce it a second time, near the tip.
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Spread the chiles on a baking sheet that is covered with foil; broil turning often, until skins brown and blister.
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As soon as the chiles are evenly browned, remove them from the baking sheet and wrap them in the cold, damp towel.
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Let them steam about 10 minutes If youre using the chiles right away, peel off the skin in long strips.
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Otherwise, seal the unpeeled chiles in plastic bags and freeze them; the skin will come off easily when the chiles are thawed.
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Pull the stem off each peeled chile.
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To remove the seeds, hold the chile point up, then squeeze the pod from the point downward; the seeds will squirt out.
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