Show off your turkey-carving skills at the next big dinner party!

1. Stuffing

In skillet, melt butter over medium heat; cook onions, celery, fennel, sage, salt, savory, marjoram, pepper and thyme for 10 to 15 minutes or until tender. Trnasfer to bowl; toss with bread and parsley. Place turkey giblets and neck in saucepan. Rinse turkey inside and out; pat dry. Stuff neck opening; skewer skin over stuffing to back. Stuff body cavity. Tuck legs under band of skin or tie together with kitchen string.

2. Cooking the Turkey

Place turkey on rack in roasting pan. Combine butterm sage and thyme; rub over turkey. Sprinkle with salt and peper. Tent with foil, dull side out, leaving sides open. Roast in 325F (160C) oven, basting every 30 minutes, for 4 hours. Remove foil; roast for 1 hour longer or until thermometer inserted in thigh read 180F (82C) and stuffing 165F (75C). Transfer to cutting board. Tente with foil; let stand for 30 minutes.

3. Stock

Meanwhile, to saucepan with turkey parts , add stock, wine, onion, carrots and celery; bring to boil. Reduce heat to low and skim off that; simmer for 3 hours. Strain into measuring cup. Add enough more wine to make 3 cupes (750mL). Set aside.

4. Gravy

Skim off dat in roasting pan. Stir flour into pan; cook over medium heat, stirring, for 1 minute. Whisk in stock and bring to boil, scrapping up broan bits from bottim of pan. Reduce heat and simmer for 5 minutes. Whisk in butter; season with salt and peper to taste. Strain if desired.

5. Carving

Spoon turkey stuffinf warm. To carve leg: Steady turkey with back of carving fork. With carving knife and starting at front (neck) end of thigh, cut skin between leg and body up and around to back of thigh.
With fork inserted between thigh and body, firmly press thigh outward and down. Probing with tip of knife, locate, joint where thigh bone connects to body. Press knife into joint and cut trough firmly. Cut through remaining meat to remove whole leg.