Ingredients

1 Vermont or other fresh turkey, about 10 pounds, fattened on corn and walnuts, killed 3 days earlier

kosher salt and freshly ground black pepper

Vegetable Stuffing

• 1 lemon
• 1/2 apple
• 1/2 medium onion
• 10 sprigs fresh thyme
• 4 branches fresh rosemary
• 2 branches fresh sage
• 10 sprigs Italian parsley
• 4 bay leaves
• 1/4 cup vegetable oil

Turkey Stock

• trimmings from the turkey
• 1/2 medium onion
• 2 stalks celery
• 1 carrot
• 2 bay leaves
• 10 black peppercorns
• 5 Italian parsley stems

Flour Paste

• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour

• 4 tablespoons all-purpose flour

For Basting

• 8 tablespoons unsalted butter
• 1 teaspoon water

Giblet Gravy

• 1 large leek, white part only, cut in 1/4-inch dice
• 3 cups turkey stock
• giblets from turkey, finely diced
• 1 hard-boiled egg, finely diced
• salt and freshly ground pepper

For Serving

• Description

  Turkey May Not Have Played As Big A Part In The First Thanksgiving, Held Back In 1621, As It Does In Our Contemporary Celebration. If Turkey Was...

  Epicurious
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