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1
Preheat oven to 325F.
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2
Rinse turkey and pat dry inside and out.
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3
Season turkey inside and out with salt and pepper and pack neck cavity loosely with some stuffing.
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4
Fold neck skin under body and fasten with a skewer.
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5
Fill body cavity loosely with some remaining stuffing and truss turkey.
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6
Transfer remaining stuffing to a buttered 1 1/2- to 2-quart shallow baking dish and reserve, covered and chilled.
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7
Spread turkey with butter and on a rack in a roasting pan roast in oven until a meat thermometer inserted in fleshy part of a thigh registers 180F.
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8
and juices run clear when thigh is pierced, 3 1/4 to 4 hours.
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9
During last 1 1/2 hours of roasting, drizzle reserved stuffing with stock or broth and bake, covered, 1 hour.
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10
Transfer turkey to a heated platter, reserving juices in roasting pan, and discard string.
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11
Keep turkey warm, covered loosely with foil.
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12
Skim fat from pan juices, reserving 1/3 cup fat, and deglaze pan with Madeira over moderately high heat, scraping up brown bits.
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13
Bring Madeira to a boil and remove pan from heat.
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14
In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes.
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15
Add Madeira mixture and stock or broth in a stream, whisking, and simmer, whisking occasionally, 5 minutes.
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16
Season gravy with salt and pepper and transfer to a heated gravy boat.
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17
Garnish turkey with fennel, onions, and thyme.
