Roasted Turkey with Sausage-and-Wild Mushroom Stuffing

Ingredients

• 1 cup butter softened
• 1 tablespoon thyme dried crushed
• 0.5 cup wine dry white
• 0.3 cup flour all-purpose
• 16 ounce half and half 
• 0.5 teaspoon pepper 
• 1 tablespoon pepper 
• 8 servings sage fresh
• 0.5 teaspoon salt 
• 1 tablespoon salt 
• 8 servings sausage 
• 2 tablespoons sesame oil 
• 0.5 teaspoon soya sauce 
• 2 tablespoons soya sauce 
• 14 pound turkey 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Combine butter and thyme, mixing well.
2. Remove giblets and neck from turkey; set aside. Rinse turkey thoroughly with cold water, and pat dry. Loosen skin from breast without detaching it; carefully spread butter mixture under skin. Rub outside of turkey evenly with 1 tablespoon salt and 1 tablespoon pepper.
3. Spoon 4 cups Sausage-and-Wild Mushroom Stuffing into turkey; truss turkey, and tie ends of legs together with string. Lift wingtips up and over back, and tuck under bird.
4. Place turkey, breast side up, in a large roasting pan; rub with 2 tablespoons soy sauce and oil.
5. Bake at 375 for 2 1/2 hours or until meat thermometer inserted into turkey thigh registers 180 and stuffing registers 165, shielding turkey with aluminum foil after 1 hour and basting with pan juices every 30 minutes.
6. Cook giblets and neck in boiling water to cover 45 minutes or until tender.
7. Drain, reserving 1 cup broth. Coarsely chop neck meat and giblets; chill.
8. Transfer turkey to a serving platter, reserving drippings in pan.
9. Remove and discard fat from drippings; pour 1/4 cup drippings into a heavy saucepan. Stir wine and reserved broth into roasting pan, stirring to loosen particles.
10. Place 1/4 cup drippings over medium heat.
11. Add flour, and cook, whisking constantly, until browned. Gradually add wine mixture and half-and-half; cook mixture, whisking constantly, until bubbly. Stir in neck meat and giblets, 1/2 teaspoon soy sauce, salt, and pepper; simmer, stirring often, to desired thickness.
12. Serve gravy with turkey.
13. Garnish, if desired.