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1
To make lemon parsley stuffing, melt 1/2 cup butter in a large frying pan. Add celery and cook, stirring, until softened. Add scallion and garlic and cook, stirring, until fragrant. Transfer to a large bowl and stir in breadcrumbs, parsley, lemon, and egg. Mix well and season to taste.
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2
Preheat oven 350u00b0F.
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3
Rinse turkey under cold water; pat dry inside and out with paper towels. Fill neck cavity loosely with lemon parsley stuffing; secure skin over opening with toothpicks. Fill large cavity loosely with stuffing, reserving 1/4 cup stuffing. Tie legs together with kitchen string and tuck wings under.
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4
Place turkey on oiled wire rack in a large roasting pan. Brush turkey all over with half the melted butter and season to taste. Add 1 cup water to the pan. Cover tightly with greased foil and roast for 2 hours. Uncover turkey and brush with remaining butter. Roast, uncovered, for an additional 1 hour or until browned all over and cooked through, brushing with pan juices every 20 minutes. (To test if turkey is cooked, insert a skewer into the thigh; if juices are clear, it is ready.) Remove turkey from dish, cover with foil and all to rest for 20 minutes.
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5
Increase oven temperature to 475u00b0F.
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6
Lightly oil 12 mini-muffin pans. Place 1 tablespoon of reserved lemon parsley stuffing in each pan. Bake for 10 minutes or until they are browned and crisp.
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7
To make gravy, pour turkey pan juices from dish into a medium bowl. Reserve 2 tablespoons of fat from the top and discard remaining fat. Heat the fat in the roasting pan, then add flour and cook, stirring, until mixture is well browned. Gradually stir in reserved pan juices and stock and bring to a boil. Simmer, stirring, until gravy thickens slightly. Stir in jelly and mint. Season to taste. Strain graving into a serving dish.
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8
Serve turkey with stuffing muffins and gravy.
