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1
In skillet, melt butter over medium heat.
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2
Stir in onions, celery, sage, thyme, marjoram, salt and pepper; cook, stirring occasionally, for 10 minutes or until browned.
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3
Stir in sherry; bring to boil.
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4
Boil for 5 minutes or until liquid is almost completely evaporated.
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5
Cool slightly.
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6
Gently stir in bread and parsley; drizzle over chicken stock, stirring to combine.
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7
Reserve.
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8
Remove giblets and neck from the turkey cavity; reserve for gravy.
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9
Rinse turkey inside and out with running water.
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10
Pat dry.
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11
Stir together butter, sage, salt and pepper; rub over turkey, inside and out.
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12
Loosely pack stuffing into neck and body cavities, fold over and skewer neck flap closed over stuffing.
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13
Tie legs together.
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14
Bend wing tips underneath bird.
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15
Place turkey, breast side up, on rack in roasting pan.
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16
Tent with foil and roast in 325F oven for about 1 1/2 hours, basting with pan juices every 30 minutes.
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17
Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-read meat thermometer inserted into thickest part of thigh reads 185F.
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18
Let rest for 2 minutes before carving.
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19
Meanwhile, in saucepan, bring chicken stock turkey neck, giblets, onion and bay leaf to boil, reduce heat and simmer, covered, for 1 hour; strain, reserving liquid.
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20
While cooked turkey rests, skim excess fat from roasting pan.
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21
Set pan over high hear; whisk in flour until well combined.
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22
Gradually whisk in reserved giblet stock; Bring to boil and cook, stirring constantly, for 2 minutes or until thickened.
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23
Season to taste with salt and pepper.
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24
Strain and serve alongside turkey.
