-
1
Preheat the oven to 500F.
-
2
Rinse the turkey and remove the giblets; save the liver to make the stuffing.
-
3
Loosely pack the turkey cavity with the stuffing, then tie the legs together to close the vent.
-
4
Put the turkey on a rack in a large roasting pan.
-
5
Add 1/2 cup of water to the bottom of the pan along with the turkey neck, gizzard, and any other trimmings.
-
6
Put in the oven, legs first.
-
7
Roast for 20 to 30 minutes, or until the top begins to brown, then turn the heat down to 350F.
-
8
Continue to roast, checking every 30 minutes or so; if the top threatens to brown too much, lay a piece of aluminum foil directly onto it.
-
9
If the bottom dries out, add water, about 1/2 cup at a time.
-
10
The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh measures 165F.
-
11
If, when the turkey is nearly done, the top is not browned enough, turn the heat back up to 425F for the last 20 to 30 minutes of cooking.
-
12
Remove the turkey from the oven.
-
13
Take the bird off the rack and make Sherry Reduction Gravy (page 126) while the bird rests (let it sit for about 20 minutes before carving).
-
14
Chop together (by hand or in a small food processor) the butter, livers, and parsley; season to taste.
-
15
Spread half of the mixture on 4 of the bread slices; use the remaining bread to make 4 sandwiches.
-
16
Spread the remaining mixture on the outside of the sandwiches.
-
17
Cut each of the sandwiches into 6 pieces.
-
18
Stuff the turkey and roast as described in the preceding recipe.
-
19
For safety, the USDA recommends roasting white-meat poultry to 170F, at which point it will be unpalatably dry (especially when you consider that the internal temperature typically rises at least five degrees during the resting period).
-
20
Should you choose to do this, I strongly recommend that you serve the turkey with plenty of gravy.
-
21
I stop the cooking at a lower temperature and have never regretted it.
