Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing

Ingredients

• 2 cups breadcrumbs made from bread fresh french country-style crustless
• 0.5 cup cooking wine dry white
• 2 large eggs 
• 2 medium fennel bulbs fresh diced trimmed chopped
• 1 tablespoon fennel seeds 
• 2 teaspoons rosemary fresh minced
• 2 teaspoons sage fresh chopped
• 5  garlic cloves thinly sliced
• 2 teaspoons ground pepper black
• 1.5 pounds sausages sweet italian
• 2 cups leeks white green chopped ( and pale parts only)
• 3 tablespoons olive oil 
• 1 cup parmesan cheese freshly grated
• 1 tablespoon salt 
• 0.5 cup shallots chopped
• 1 cup whole-milk ricotta cheese 
• 12 pound turkey; neck for ultimate turkey stock turkey stock

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• grill
• kitchen thermometer
• slotted spoon

Directions

1. Heat oil in large skillet overmedium-high heat.
2. Add sausage. Sautéuntil cooked through, about 6 minutes.Using slotted spoon, transfer to bowl.
3. Adddiced fennel, leeks, and shallots to skillet.Sauté 8 minutes.
4. Add garlic and wine. Boil 3minutes, scraping up browned bits. Scrapeinto bowl with sausage. Cool. DO AHEAD: Canbe made 1 day ahead. Cover; chill.
5. Mix breadcrumbs, Parmesan, andricotta into stuffing.
6. Whisk eggs, sage,rosemary, 1 teaspoon salt, pepper, andfennel fronds in bowl. Stir into stuffing.
7. Mix fennel seeds, rosemary,salt, and pepper, then oil in small bowl. Rinseturkey; pat dry.
8. Place turkey, skin side down,on work surface.
9. Spread half of fennel oilover flesh side. Turn turkey over onto largerimmed baking sheet. Tuck wing tips under.
10. Starting at neck end, run fingers gentlyunder skin of breast, thigh, and legs.
11. Spreadstuffing under skin. Massage to even outthickness of stuffing.
12. Spread fennel oil overturkey skin.
13. Set rack at lowestposition in oven and preheat to 350°F.
14. Pour1 cup stock or broth onto baking sheetunder turkey.
15. Roast turkey until thermometer insertedinto thickest part of thigh registers 160°F to165°F, adding stock by cupfuls if pan is dry,2 to 2 1/2 hours.
16. Transfer turkey to platter; letrest 30 to 45 minutes. Reserve baking sheetwith juices. While turkey rests, prepare
17. Fennel Pan Gravy.
18. Serve turkey with gravy.
19. Prepare barbecue(medium heat).
20. Remove top grill rack.If using charcoal, light briquettes inchimney. When covered with white ash,push to opposite sides of bottom rack.
21. Place disposable aluminum pan in centerof rack (you will need to light additionalbriquettes, checking every 30 minutesduring grilling time). Replace top rack. Ifusing 3-burner gas grill, light burners onleft and right sides, leaving center burneroff. If using 2-burner gas grill, light burneron 1 side; place disposable pan overunlit side.
22. Place turkey, skin side up, on rack overpan; cover. Insert instant-read thermometerinto hole in hood. Maintain temperatureat 350°F on charcoal grill by opening andclosing vents or adjusting temperatureon gas grill with controls. Grill untilthermometer inserted into thickest part ofthigh registers 160°F to 165°F, tenting withfoil if browning too quickly, 13/4 to 2 hours.
23. Transfer turkey to platter; let rest 30 to 45minutes (internal temperature will rise5 to 10 degrees).
24. Serve grilled turkey with
25. Mixed-Mushroom and Tarragon Gravy.