Preheat oven to 400 degrees F.
Debone the entire turkey and roast just the bones in the oven for 45 minutes, turning bones occasionally. Break the turkey down, separating the parts. Reserve all of the offal cuts separately.
Remove the turkey bones from the oven and add to a large stockpot. Cover with cold water and bring to a boil. Reduce heat and simmer at least 1 hour to make turkey stock.
Melt 3 pounds of the butter and combine with Riesling. Soak the cheesecloth in the wine and butter mixture. Set aside.
Reduce the oven temperature to 400 degrees F.
Dice the carrots, onions, celery, and celery root so that they are all about the same size. Toss vegetables with garlic, figs, and olive oil. Spread out on sheet pans and roast in the oven until vegetables are tender. Set aside.
Cut the bread into 1-inch cubes. Spread out on sheet pans and toast in the oven until golden.
Combine the roasted vegetables mixture with the toasted bread in a large bowl. Melt 1 pound butter and toss with vegetable and bread mixture. Transfer to a baking dish and add enough chicken stock to cover the mixture. Bake for 45 minutes. Reserve stuffing and keep warm.
Melt 1/2 cup (8 tablespoons) butter in a large saute pan over medium-high heat. Add only the offal cuts of the turkey and saute until lightly browned and cooked through. When lightly browned, add the Madeira and deglaze the pan. Set aside to cool, chop into pieces, and reserve.
Heavily season the remaining turkey meat with salt and white pepper. Wrap the seasoned meat in the soaked cheesecloth. Roast at 400 degrees F for 25 minutes. Remove the cheesecloth from the skin and continue roasting for an additional 15 minutes. Keep checking the temperature of the meat every 15 minutes until it registers 165 degrees F. Reserve the drippings. Hold the roasted turkey at room temperature for 12 minutes before slicing.
Toast the flour in a large saucepan until rust in color. Add turkey drippings, remaining 3/4 pound butter, bay leaves, and reserved pancetta fat from the gnocchi recipe (above) and stir constantly until smooth. Cook until thickened. When the gravy has reached a sufficient viscosity, strain and add the cooked, chopped offal cuts to the gravy. Refresh everything with chopped fresh herbs, to taste. Slice turkey and serve with stuffing on side and gravy over top.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2649.94 Kcal (11095 kJ)
Calories from fat	2253.14 Kcal
		% Daily Value*
Total Fat	250.35g	385%
Cholesterol	653.81mg	218%
Sodium	425.51mg	18%
Potassium	724.9mg	15%
Total Carbs	76.08g	25%
Sugars	17.9g	72%
Dietary Fiber	6.15g	25%
Protein	25.27g	51%
Vitamin C	7.2mg	12%
Vitamin A	3.1mg	105%
Iron	1.5mg	8%
Calcium	147.6mg	15%

Amount Per 100 g
Calories	349.41 Kcal (1463 kJ)
Calories from fat	297.09 Kcal
		% Daily Value*
Total Fat	33.01g	385%
Cholesterol	86.21mg	218%
Sodium	56.11mg	18%
Potassium	95.58mg	15%
Total Carbs	10.03g	25%
Sugars	2.36g	72%
Dietary Fiber	0.81g	25%
Protein	3.33g	51%
Vitamin C	0.9mg	12%
Vitamin A	0.4mg	105%
Iron	0.2mg	8%
Calcium	19.5mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

73.1

Points
74

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Total Fat

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