Ingredients
1 turkey (16 to 18 pounds) with giblets and neck3/4 cup butter, divided1/2 teaspoon garlic salt1/2 teaspoon paprika2 large onions, chopped3 celery ribs, chopped2 medium carrots, finely chopped2 loaves (1 pound each) day-old egg bread, cubed1 cup chopped fresh parsley1 cup chicken broth1/4 cup egg substituteGRAVY:1 medium carrot, halved1 celery rib, halved1 small onion, quartered1 bay leaf6 whole peppercorns1/4 teaspoon salt4-1/2 cups water, divided6 tablespoons all-purpose flour
Preparation
Preheat oven to 325°. Reserve turkey giblets and neck; cover and refrigerate. Tuck wings under turkey; tie drumsticks together. Place turkey on a rack in a roasting pan, breast side up. Melt 1/4 cup butter; brush over turkey. Sprinkle with seasonings.
Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 4 to 4-1/2 hours, basting every 30 minutes after the first hour. (Cover loosely with foil if turkey browns too quickly.)
In a large skillet, heat remaining butter over medium heat; add vegetables. Cook and stir until tender, 5-7 minutes. In a large bowl, combine bread cubes, parsley and vegetable mixture; stir in broth and egg. Divide mixture between 2 greased 2-qt. baking dishes. Bake, covered, until a thermometer reads 165°, about 30 minutes. Uncover; bake 10 minutes.
For gravy, place vegetables, seasonings, 4 cups water and reserved giblets and neck in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until giblets are tender, about 1 hour. Strain stock; return to pan.
Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. Skim fat from pan drippings; add remaining drippings and loosened browned bits from roasting pan to stock.
Mix flour and remaining 1/2 cup water until smooth; stir into stock mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with turkey and stuffing.
