Roast Turkey with Celery-Root Stuffing and Giblet Gravy | Saveur

Ingredients

• One 12–14-lb. turkey
• 1⁄3 cup extra-virgin olive oil
• 2 tbsp. kosher salt, plus more to taste
• 2 tsp. freshly ground black pepper, plus more to taste
• 24 tbsp. (12 oz.) unsalted butter, divided
• 2 large onions, coarsely chopped
• 1 bunch celery, trimmed and coarsely chopped
• 1⁄2 lb. white mushrooms, trimmed and quartered
• 1 large celery root, peeled and coarsely chopped
• 2 1⁄2 cups turkey or chicken stock, divided
• 1 cup coarsely chopped parsley
• 3⁄4 cup coarsely chopped sage
• Kosher salt and freshly ground black pepper
• Two 1-lb. loaves stale country bread, cut into ½-in cubes
• 1 cup dry white wine
• 5 cups turkey or chicken stock
• 6 tbsp. (3 oz.) unsalted butter
• 1⁄2 lb. white button mushrooms, quartered
• 2 medium shallots, coarsely chopped
• 1⁄4 cup all-purpose flour
• 3 tbsp. heavy cream
• 2 tbsp. fresh lemon juice