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1
Position rack in bottom third of oven and preheat to 325F.
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2
Pat turkey dry with paper towels.
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3
Turn turkey breast side down; fold wing tips under.
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4
Pull out excess fat from neck cavity and reserve.
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5
Spoon 3 cups stuffing into neck cavity.
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6
Pin down neck-skin flap with skewers to enclose stuffing.
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7
Rub back of turkey with 2 tablespoons butter; sprinkle with salt and pepper.
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8
Place turkey, breast side up, on rack in roasting pan.
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9
Spoon remaining 6 cups stuffing into main cavity.
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10
Pin with skewers to enclose stuffing.
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11
Tie legs together to hold shape.
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12
Rub 4 tablespoons butter over turkey.
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13
Sprinkle with salt and pepper.
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14
Add reserved turkey fat and 2 cups Turkey Stock to pan.
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15
Cover breast with heavy-duty foil.
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16
Roast turkey 3 1/2 hours, basting turkey, including breast under foil, every 30 minutes with pan juices and adding stock to pan, 1/2 cup at a time, if liquid evaporates.
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17
Remove foil.
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18
Roast turkey until meat thermometer inserted into thickest part of thigh registers 180F, basting occasionally with pan juices, about 1 hour longer.
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19
Transfer turkey to platter and let stand 20 minutes.
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20
Strain juices from roasting pan into 8-cup glass measuring cup; spoon off fat.
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21
Return 1/2 cup fat to roasting pan.
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22
Add enough Turkey Stock to pan juices in measuring cup to measure 5 cups.
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23
Heat fat in roasting pan atop 2 burners over medium heat.
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24
Whisk in flour.
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25
Cook until mixture is smooth and golden, whisking constantly, about 4 minutes.
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26
Pour in wine, then whisk in stock mixture.
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27
Simmer until gravy thickens, whisking often, about 5 minutes.
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28
Season with salt and pepper.
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29
Serve turkey with gravy.
