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1
Boil all ingredients in heavy large saucepan until reduced to 2 cups, about 40 minutes.
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2
(Can be prepared 1 day ahead.
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3
Cover and refrigerate.)
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4
Preheat oven to 450F.
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5
Place turkey on rack in roasting pan.
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6
Season with salt and pepper.
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7
Spoon 7 cups stuffing into main turkey cavity and 2 cups into neck cavity.
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8
Tuck wings under turkey body.
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9
Tie legs together.
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10
Add 1 egg and 1/4 cup pear nectar to remaining stuffing in bowl and toss well.
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11
Transfer to buttered 13x9x2-inch baking dish; cover with aluminum foil and refrigerate.
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12
Reserve 1 cup glaze for gravy.
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13
Brush some of remaining glaze over turkey.
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14
Pour 1 cup chicken stock into bottom of pan.
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15
Cover turkey completely with foil.
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16
Place turkey in oven and roast 45 minutes.
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17
Reduce oven temperature to 350F.
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18
and continue roasting 2 hours, basting every 30 minutes with glaze and keeping turkey covered.
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19
Uncover, baste turkey and roast until meat thermometer inserted into thickest part of thigh registers 175F.
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20
and turkey is golden, about 15 minutes longer.
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21
(Place stuffing in covered baking dish in oven for last 50 minutes.)
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22
Transfer turkey to platter.
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23
Tent with aluminum foil.
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24
Pour pan juices into heavy large saucepan.
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25
Degrease pan juices.
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26
Place roasting pan over medium-high heat.
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27
Add degreased pan juices and remaining 3 cups stock and bring to boil, scraping up any browned bits.
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28
Strain mixture back into saucepan, pressing on solids.
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29
Add reserved 1 cup glaze and simmer 5 minutes.
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30
Mix flour and butter to paste in small bowl; whisk in 1/2 cup stock mixture.
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31
Return mixture to remaining stock mixture in saucepan and boil until thick enough to coat spoon, whisking constantly, about 2 minutes.
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32
Garnish turkey with fresh herbs if desired.
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33
Serve turkey and stuffing, passing gravy separately.
