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1
Preheat the oven to 375.
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2
Set the turkey on a rack in a roasting pan and pat dry.
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3
Loosely fill the cavity with 5 cups of the Wild Mushroom Stuffing and the neck cavity with 1 cup of stuffing.
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4
Rub the skin with 2 tablespoons of the butter and season generously with salt and pepper.
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5
Loosely tie the legs together with kitchen string.
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6
Add 2 cups of water to the pan.
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7
Roast the turkey in the center of the oven until the skin begins to brown, about 45 minutes.
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8
Loosely cover the turkey with a large sheet of foil.
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9
Lower the oven temperature to 325 and roast the turkey for about 4 1/2 hours longer, until an instant-read thermometer inserted in the inner thigh registers 165.
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10
Add water to the pan throughout roasting as necessary to keep the pan moistened.
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11
Transfer the turkey to a platter, cover loosely with foil and let rest for at least 30 minutes.
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12
Meanwhile, in a medium saucepan, simmer the heart and gizzard in the Turkey Stock over moderately low heat until tender and the stock is reduced to 4 cups, about 45 minutes.
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13
Strain the reduced stock into a heatproof bowl.
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14
Finely chop the heart and gizzard.
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15
In a small skillet, melt 1 teaspoon of the butter.
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16
Add the turkey liver and cook over moderately high heat, turning once, until lightly browned outside and light pink within, about 4 minutes.
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17
Transfer the turkey liver to a plate and let cool, then finely chop and add it to the heart and gizzard.
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18
In a small skillet, melt the remaining 4 tablespoons of butter.
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19
Add the flour and whisk over moderate heat until the roux is the color of peanut butter and has a nutty aroma, about 8 minutes.
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20
Scrape the roux into a bowl.
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21
Set a fine strainer over a medium bowl.
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22
Pour the drippings from the roasting pan (there should be about 1 cup of juices) into the strainer and spoon off the fat.
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23
Set the roasting pan over 2 burners.
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24
Add the reduced turkey stock and simmer over moderately high heat, scraping up any browned bits from the bottom and side of the pan.
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25
Strain the stock into a medium saucepan and add the reserved pan juices from the bowl.
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26
Whisk in the roux and bring to a boil.
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27
Simmer the gravy over moderate heat until thickened, about 7 minutes.
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28
Stir in the reserved giblets and season with salt and pepper.
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29
Spoon the stuffing from the turkey into a bowl.
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30
Carve the turkey and serve with the stuffing and gravy.
