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1
In a small bowl, combine the kosher salt with the sage, black pepper, paprika and sugar.
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2
Set the turkey in a large roasting pan and rub it with the spice mixture inside and out; refrigerate for at least 12 hours or for up to 24 hours.
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3
Return the turkey to room temperature before roasting.
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4
Preheat the oven to 475.
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5
Stuff the turkey body cavity and the skin flap at the top of the breast with the Rye Bread Stuffing with Sausage, Apples and Bacon, packing it loosely.
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6
Brush the turkey all over with the melted butter and roast for about 30 minutes, or until the skin is golden brown.
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7
Scatter the onions, celery and carrots around the turkey, add the water to the pan and cover the breast loosely with foil.
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8
Lower the oven temperature to 325 and roast the turkey for about 3 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of a thigh registers 165; remove the foil for the last 15 minutes of roasting.
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9
Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 30 minutes.
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10
Pour the pan juices into a medium saucepan and skim the fat from the surface.
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11
Set the roasting pan over 2 burners and cook the vegetables over moderately high heat, stirring frequently, until golden, about 5 minutes.
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12
Add the remaining 4 tablespoons of butter and the flour and cook, stirring frequently, until the vegetables are coated with the flour mixture and lightly browned, about 2 minutes.
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13
Stir in half of the Rich Turkey Stock and cook, scraping up any browned bits from the bottom of the pan, until the gravy is slightly thickened.
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14
Strain the gravy into the pan juices in the saucepan, pressing on the vegetables; discard the vegetables.
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15
Add the remaining turkey stock to the gravy and cook over moderate heat until thickened and reduced to 4 cups, about 25 minutes.
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16
Season with salt and pepper and transfer to a large gravy boat.
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17
Carve the turkey, arrange on a platter and serve with the stuffing and gravy.
