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1
Adjust an oven rack to the lowest position and remove the other racks.
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2
Preheat oven to 325 degrees F.
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3
Remove the neck and giblets from the turkey.
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4
Discard the liver, set the others aside.
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5
Dry the turkey inside and out with paper towels.
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6
Season the breast cavity with salt and pepper.
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7
Slice the onions and halve the garlic head crosswise.
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8
Stuff all the garlic and half the onions inside the turkey along with some of the herbs and 1 bay leaf.
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9
Halve the carrots and celery lengthwise; put them in the center of roasting pan and set the turkey, breast side up, on top of the vegetables.
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10
Melt the butter in a medium saucepan, and brush about half of it all over the bird, season the skin with salt and pepper.
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11
Tent turkey with aluminum foil and roast for 2 hours.
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12
Set aside about 3 tablespoons of the butter for basting the bird.
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13
Cook the rest of the onion, neck and giblets in the remaining butter in the saucepan, over medium-low heat, stirring occasionally until browned, about 15 minutes.
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14
Add the broth, remaining herbs, and bay leaf; cover and simmer over medium-low heat while the turkey roasts, about 2 hours.
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15
Discard the giblets if desired, or reserve for giblets gravy.
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16
After 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings.
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17
Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer stuck in the thigh registers between 170 and 180 degrees F, about 1 hour more.
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18
Transfer turkey to a cutting board and let rest 15 to 20 minutes before carving.
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19
For the Gravy: Pour all the turkey pan drippings into a liquid measuring cup and discard the vegetables.
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20
Ladle off 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan.
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21
(Put measuring cup with remaining drippings and fat in the freezer for a few minutes to separate.)
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22
Heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a wooden spoon until the flour browns slightly and smells toasty, about 4 minutes.
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23
Switch to a whisk; then gradually and carefully ladle the hot broth into the flour mixture while whisking constantly.
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24
Bring the gravy to a boil; adjust the heat so it simmers gently.
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25
Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy.
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26
Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes.
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27
Season with the Worcestershire, salt, and pepper.
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28
Remove and discard onion, garlic, herbs, and bay leaf from the turkey cavity.
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29
Pour any juices that have accumulated into the gravy, Carve the turkey.
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30
Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
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31
Cut or tear bread into bite-size pieces.
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32
Lay bread pieces in a single layer on 1 or 2 baking sheets.
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33
Bake until slightly dry and crisp, about 15 to 20 minutes.
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34
Cool.
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35
Peel, core, and coarsely chop the apple.
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36
Coarsely chop the onion, celery, and apricots.
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37
Chop the parsley.
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38
Melt the 6 tablespoons butter in a large skillet over medium-high heat.
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39
Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes.
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40
Add the broth and parsley and bring to a boil.
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41
Remove from the heat.
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42
Beat the egg in a large bowl.
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43
Add the toasted bread and the onion and fruit mixture; toss until evenly moistened.
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44
Loosely pack the dressing into the prepared pan.
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45
Bake, uncovered, until the top is crusty, about 40 minutes.
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46
Drizzle the pan drippings or melted butter over the top.
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47
Cook until the top is crisp and golden, about 20 minutes more.
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48
Tips: Put the dressing in the oven during the last hour of cooking the turkey
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49
Cook pork sausage until brown and crispy in the skillet.
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50
Remove to a plate and cook vegetables and fruit in the residual fat.
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51
Stir sausage into stuffing just before baking.
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52
Ease of preparation: easy
