Roast Turkey And Giblet Gravy

• 10-to 12-pound turkey, with giblets
• 4 cups water
• 2 medium-size onions
• 1 carrot, scraped
• 1 rib celery
• 2 sprigs parsley
• Salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter or vegetable oil
• 6 cups corn and mushroom stuffing (see recipe)
• 2 tablespoons flour
• 1/2 cup dry white wine

1. Remove the giblets and neck from the turkey; reserve the liver for another use.
2. Rinse and dry the turkey and allow it to come to room temperature before stuffing and roasting.
3. Place the neck, gizzard and heart of the turkey in a saucepan with the water, 1 onion, the carrot, celery and parsley.
4. Bring to a boil and cook, skimming the surface, for 5 minutes.
5. Reduce heat and simmer about 40 minutes, until the liquid has reduced to 2 cups.
6. Strain and set aside.
7. Mince the gizzard, heart and meat from the neck and reserve.
8. Preheat oven to 425 degrees.
9. Season turkey cavity with salt and pepper; rub skin with butter or oil.
10. Stuff main cavity and neck cavity, then skewer or truss to close.
11. Place extra stuffing in a small casserole, to be heated just before serving.
12. Place turkey on a V-shaped rack and roast, breast side down, for 30 minutes.
13. If you do not have such a rack, roast the turkey with breast side up the entire time.
14. Reduce oven temperature to 325 degrees, turn turkey breast side up and continue roasting another 2-2 1/2 hours, until a thermometer inserted in thick part of thigh registers 165 degrees.
15. One-half hour before the turkey is finished, slice the remaining onion and scatter in the pan.
16. Remove turkey from the oven and allow to stand 30 minutes.
17. Drain excess fat from roasting pan.
18. Set the pan on a burner, scatter in flour and cook over medium heat several minutes, stirring and scraping the pan.
19. Whisk in the wine and the giblet stock.
20. Cook a few minutes longer, until sauce has thickened.
21. Strain into a saucepan, forcing most solids through strainer.
22. Add minced giblets and season with salt and pepper.
23. Remove the stuffing from the turkey, carve the turkey, and serve with stuffing and reheated gravy.

turkey, water, onions, carrot, celery, parsley, salt, butter, corn, flour, white wine

Taken from cooking.nytimes.com/recipes/383 (may not work)