-
1
Preheat the oven to 475.
-
2
Rinse the turkey inside and out and pat dry.
-
3
Season the cavity with salt and pepper and set the bird on a rack in a roasting pan large enough to let air circulate all around.
-
4
Rub the softened butter over the breast and legs and season with salt and pepper.
-
5
Roast the turkey in the top third of the oven for about 30 minutes, or until beginning to brown.
-
6
Reduce the oven temperature to 375, cover the turkey loosely with foil and continue roasting, basting often, for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 175.
-
7
Transfer the turkey to a serving platter, cover again with foil, and let stand for at least 20 minutes before carving.
-
8
Meanwhile, cut the turkey neck and gizzard in half.
-
9
Heat the vegetable oil in a medium saucepan and add the neck, gizzard, heart and wing tips.
-
10
Cook over moderately high heat, stirring occasionally, until browned and crisp, about 7 minutes.
-
11
Stir in the onion and celery and cook until golden.
-
12
Add the wine and boil until reduced by half, about 7 minutes.
-
13
Add the chicken broth and bring to a boil.
-
14
Stir in the tomatoes, parsley, thyme and bay leaf and cook over very low heat until reduced to 3 1/2 cups, about 1 hour.
-
15
Strain the turkey stock into a bowl; reserve 1 1/2 cups for the stuffing.
-
16
In a small bowl, mix the water with the flour until smooth.
-
17
Remove the rack from the roasting pan and spoon off the fat.
-
18
Set the pan over 2 burners on high heat.
-
19
Add the remaining 2 cups of turkey stock and bring to a boil, scraping up any browned bits from the bottom of the roasting pan.
-
20
Whisk in the flour paste and cook until the gravy thickens, then add the port.
-
21
Strain the gravy into a sauceboat.
-
22
Carve the turkey and serve with the gravy and Sausage-Apple Stuffing.
