Ingredients
Mushroom Stuffing
1 whole turkey (12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (giblets discarded)
4 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 bunches fresh sage, leaves separated from stems (about 1 cup), stems reserved
2 tablespoons butter, softened
Coarse salt and ground pepper
Preparation
Preheat oven to 350 degrees, with rack in lowest position. Prepare and stuff the turkey.
Cut turkey neck into pieces; combine in a large roasting pan with carrots, onions, and reserved sage stems. Set rack in pan (over vegetables); place turkey on rack, breast side up. Rub turkey with butter; season generously with salt and pepper.
Place pan in oven. Pour 6 cups water in bottom of pan; tent with foil. Roast, basting bird every 30 minutes with pan liquids, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 125 degrees, about 3 1/2 hours.
Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 170 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey (on rack) to a rimmed baking sheet; cover loosely with foil while making the gravy.
