Stuffing:.
In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in one layer, bake them in a preheated 325°F oven for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl.
In a large skillet cook the bacon over moderately low heat, stirring, until it is crisp, transfer it with a slotted spoon to paper towels to drain, and pour off all but about 1/4 cup of the fat.
In the fat remaining in the skillet cook the garlic, the onion, and the celery with the thyme and the sage over moderately low heat, stirring, until the vegetables are softened and transfer the mixture to the bowl.
Add the parsley, the melted butter, the oysters, the bacon, and salt and pepper to taste, toss the stuffing well, and let if cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.).
Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey.
Transfer the remaining stuffing to a buttered 3-quart baking dish and reserve it, covered and chilled.
Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 425°F oven for 30 minutes.
Reduce the temperature to 325°F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F and the juices run clear when the thigh is pierced with a skewer.
During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 325°F oven for 1 hour, and bake it, uncovered, for 30 minutes more.
Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, keep it warm, covered loosely with foil.
Make the gravy:.
Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, and add the wine to the pan.
Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes.
Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat.
Garnish the turkey with the parsley and thyme sprigs and serve it with the gravy and the stuffing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4431.22 Kcal (18553 kJ)
Calories from fat	696.5 Kcal
		% Daily Value*
Total Fat	77.39g	119%
Cholesterol	682.53mg	228%
Sodium	64875.21mg	2703%
Potassium	19059.72mg	406%
Total Carbs	158.68g	53%
Sugars	2.34g	9%
Dietary Fiber	1.75g	7%
Protein	616.86g	1234%
Vitamin C	11.9mg	20%
Vitamin A	0.4mg	12%
Iron	189.5mg	1053%
Calcium	80.1mg	8%

Amount Per 100 g
Calories	11.94 Kcal (50 kJ)
Calories from fat	1.88 Kcal
		% Daily Value*
Total Fat	0.21g	119%
Cholesterol	1.84mg	228%
Sodium	174.74mg	2703%
Potassium	51.34mg	406%
Total Carbs	0.43g	53%
Sugars	0.01g	9%
Dietary Fiber	0g	7%
Protein	1.66g	1234%
Iron	0.5mg	1053%
Calcium	0.2mg	8%

* 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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