Ingredients:
20 pound turkey — with giblets
1/2 cup butter
3 cups onion — chopped
3 cups carrot — chopped
3 cups celery — chopped
1 cup dry white wine
2 cups chicken stock
1 tablespoon salt
1 bay leaf
1 teaspoon sage
1 teaspoon poultry seasoning
1/2 cup vegetable shortening
1/2 cup celery leaves — coarsely chopped
1/2 cup parsley sprigs
1 teaspoon Kitchen Bouquet
1/2 cup flour
Directions:
Saute giblets in 1/4 cup butter to brown. Remove to 3 quart saucepan. Saute chopped vegetables in same pan. Add half of vegetables to giblets with bay leaf, 1/2 tsp. sage. Set aside remaining vegetables for stuffing turkey. Deglaze pan with white wine and add to giblets. Add chicken stock to giblets (with enough water to cover). Simmer 2-3 hours.
Clean and dry turkey. Sprinkle salt inside and out. Toss remaining vegetables with remaining spices, celery leaves and parsley. Strew inside turkey and truss. Rub outside with shortening. Roast on rack in 325 approximately 5-6 hours.
Remove turkey to platter. Degrease roasting pan with strained liquid from giblets. Add chopped giblets. Thicken with flour/water slurry. Add Kitchen Bouquet to adjust color. Taste for seasoning.