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1
In a large skillet, cook bacon over low heat until crisp.
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2
Remove bacon and set aside to drain.
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3
Add onion, celery, and sage to the bacon fat rendered in the skillet, and cook until onions are translucent and celery is soft, about 3 to 5 minutes.
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4
Add sage and broken-up bread to the skillet.
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5
Stir in parsley, butter, oysters, salt, and pepper.
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6
Lightly toss stuffing, but mix well, and let cool.
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7
Preheat an oven to 400 degrees F.
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8
Butterfly the turkey breast with smooth side down and stuff, folding edges over to hold stuffing.
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9
(You may want to secure with skewers or cotton kitchen twine.)
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10
Season turkey breast with salt and pepper and place into the oven to roast until it reaches an internal temperature of about 160 degrees F on an instant-read thermometer, about 1 1/2 to 2 hours.
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11
While turkey is in oven, place the turkey neck and giblets in a medium saucepan with 4 cups water and cook until you have about 1 cup of giblet stock.
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12
Reserve the neck and giblets, removing meat from neck when cool enough to handle and chopping giblets.
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13
When turkey is done, remove breast to a platter to let rest for 20 minutes before slicing.
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14
Skim most of the fat from the pan juices, reserving 1/3 cup of the fat.
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15
Add the wine to the remaining pan juices and cook over medium high heat until reduced by half.
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16
In a separate saucepan, heat reserved 1/3 cup of fat and whisk in flour over moderately low heat for a few minutes to make a roux.
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17
Add stock and wine reduction, continuing to cook until gravy simmers.
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18
Add reserved cooked and chopped giblets and neck meat.
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19
Slice turkey to reveal stuffed interior and arrange on plate.
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20
Serve with gravy.
