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1.
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Prepare the turkey.
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Remove all extra parts; reserve giblets.
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Cut off wingtips and any excess neck, etc.
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Season turkey inside and out with kosher salt and freshly ground pepper; be generous.
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Loosen up leg joints without tearing skin.
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2.
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Make the stuffing by roughly chopping the lemon , apple, onion, thyme, rosemary, sage, parsley and bay leaves into 1/2-inch pieces.
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Mix with oil.
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Put stuffing into cavity and truss the bird.
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Do not tie too tight.
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3.
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Start the stock at least 30 minutes before roasting the turkey.
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Place the wingtips and neck in a saucepan; add 6 cups of water.
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Bring to a boil.
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Skim off any foam.
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Reduce heat to a slow simmer.
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Add onion, celery, carrot, bay leaves, peppercorns and parsley stems.
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Allow to simmer about 2 1/2 hours.
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Strain stock and reserve.
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You should have about 3 cups.
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4.
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Make a paste by kneading 6 tablespoons unsalted butter with 1/4 cup flour.
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Rub this vigorously and thoroughly into the skin of the bird.
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5.
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Preheat the oven to 450 degrees.
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Sprinkle 4 tablespoons flour evenly on the bottom of a roasting pan.
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Place turkey on a rack in the pan.
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Allow time for turkey to come to room temperature if it is still cold to the touch.
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6.
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Place turkey in oven.
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Leave in oven for 40 minutes or until the bird is browned all over.
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Combine 8 tablespoons butter with 1 teaspoon of water and bring to a boil.
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Turn the oven down to 350 degrees and baste the turkey generously with the butter mixture.
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Repeat this process twice, once every 10 minutes, until basting liquid is used up.
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At this point, the turkey should be in the oven about 1 hour.
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Now baste 2 more times at intervals of 15 minutes, using pan drippings.
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At this point, the turkey has been in about 1 hour 30 minutes.
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Cook 20 minutes more without basting, to allow the skin to crisp.
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Remove from oven.
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Allow to rest at least 30 minutes before carving.
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Make the gravy during this resting period.
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7.
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To make the gravy, remove turkey to a serving platter.
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Place roasting pan directly on top of a burner on medium heat.
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Cook for about 5 minutes, allowing excess liquid to evaporate.
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Stir constantly.
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Now carefully remove any excess fat that has not combined with the flour to make a roux.
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Add the diced leek and cook for 1 minute.
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Slowly add 3 cups turkey stock, allowing the gravy to thicken as it comes to a boil.
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At this point it may be switched to a saucepan.
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Make sure that every bit of the pan drippings has been incorporated into the gravy.
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Add the giblets and simmer for about 15 minutes.
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Stir in the hard-boiled egg and remove from heat.
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Season to taste with freshly ground pepper and salt, if necessary.
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8.
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Carve the turkey and pass the gravy.
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Serve with country sausage and sage dressing and cranberry relish.
