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1
Preheat oven to 350u00b0F.
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2
To make the lemon parsley stuffing, melt butter in a large frying pan over medium heat. Sweat celery, onions and garlic, stirring, until fragrant. Transfer to a large bowl along with remaining ingredients.
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3
Fill turkey neck cavity loosely with stuffing. Secure skin over opening with toothpicks. Fill large cavity loosely with stuffing, reserving enough stuffing to make 12 mini muffins. Tie legs together with butcher's twine, tucking wing tips under. Place turkey on an oiled wire rack in a large roasting pan. Brush with 2 tbsp butter and season. Add 1 cup water to roasting pan, cover tightly with greased foil and roast for 2 hours.
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4
Uncover turkey and brush with remaining butter. Roast, uncovered, for 1 hour, or until browned all over and cooked through, brushing with pan juices every 20 mins. Remove turkey from roasting pan, cover and let rest for 20 mins.
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5
Increase heat to 475u00b0F. Oil a 12-cup mini muffin pan. Place 1 tbsp reserved stuffing into each muffin recess and bake for about 10 mins.
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6
To make the gravy, pour turkey pan juices into a measuring cup. Transfer 2 tbsp fat back to the roasting pan. Discard remaining fat. Add flour to roasting pan and cook, stirring, until well browned. Gradually stir in reserved pan juices and stock. Bring to a boil. Cook, stirring, until gravy thickens. Stir in red currant jelly and mint. Strain into a serving vessel.
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7
Serve turkey with muffins and gravy.
