Our Favorite Way to Roast a Turkey from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins

Ingredients

• 2 to 3 large bunches of fresh sage, for garnish
• 1 tablespoon chopped fresh Italian (flat-leaf) parsley
• Salt
• freshly ground black pepper
• Paprika, to taste
• 1 fresh turkey (18 pounds)
• 1 orange, halved
• Salt, to taste
• 1 bay leaf
• 3 whole black peppercorns
• 4 whole cloves
• 10 to 12 cups Corn Bread–Sausage Stuffing with Apples
• 4 tablespoons (½ stick) unsalted butter
• 6 tablespoons (¾ stick) unsalted butter, at room temperature
• 1 teaspoon dried thyme
• 2 tablespoons Madeira or dry sherry
• ¼ cup all-purpose flour
• 2 medium-size onions, unpeeled
• 4 sprigs fresh Italian (flat-leaf) parsley
• 2 garlic cloves, bruised
• Giblets and neck from turkey, well washed
• 1 cup extra giblets (about ¾ pound)
• 2 celery ribs, with leaves
• 4 chicken backs (about 1¾ pounds)