1 fresh whole turkey (20 pounds), giblets (the heart, gizzard, and liver) and neck removed from cavity, rinsed with cool water, and dried with paper towels
1 1/2 cups (3 sticks) plus 4 tablespoons unsalted butter, melted, at room temperature
1 bottle dry white wine
2 teaspoons salt
2 teaspoons freshly ground pepper
1 parsnip, peeled and quartered
1 onion, peeled and quartered
2 stalks celery, cut into 4-inch pieces
2 carrots, peeled and cut into 4-inch pieces
1 small head celeriac (about 1 pound), peeled and quartered
1 white turnip, peeled and cut into small wedges
Stuffing (recipe follows)
12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups homemade or low-sodium canned chicken stock
2 loaves stale white bread (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground pepper
3 cups coarsely chopped flat-leaf parsley (about 2 bunches)
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries, (optional)
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