Roast Turkey with Oyster Herb Stuffing and Giblet Gravy Recipe - National Turkey Federation

Ingredients

• 12 c Italian or French bread, day-old, cut into 3/4-inch cubes
• 1/2 lb TURKEY BACON, cut into 1/2-inch pieces
• 1 tbsp garlic, minced
• 2 c onion, finely chopped
• 1-1/2 c celery, chopped
• 2 tsp dried sage leaves, crumbled
• 1 tbsp dried thyme, crumbled
• 2/3 c fresh parsley leaves, finely chopped
• 1/2 c unsalted butter, melted
• 18 Medium oysters, shucked, chopped and drained
• As needed salt and freshly ground black pepper
• 1 12-14 lb WHOLE TURKEY
• 3/4 c unsalted butter, melted AND divided
• 1 c TURKEY GIBLET STOCK
• 1 c dry white wine
• 1/3 c all-purpose flour
• 4 c TURKEY GIBLET STOCK, with reserved cooked neck and giblets