1 whole turkey, 100 gms butter, 100 gms chopped onion, 100 gms chopped celery, 10 gms crumbled sage and thyme, salt, pepper, 10 gms minced garlic, balsamic vinegar, 20 gms sugar, and 150 gms cranberries.
In a skillet, melt the butter over medium heat. Add onions, celery, sage, thyme, and pepper. Cook, stirring occasionally, for about 10 minutes or until the mixture is nicely browned, infusing the turkey with rich flavors.
Remove giblets and neck from the turkey cavity, reserving them for gravy. Rinse the turkey thoroughly inside and out with running water. Rub the seasoned butter mixture over the turkey, ensuring it's evenly coated inside and out.
Loosely pack the prepared stuffing into the neck and body cavities of the turkey. Secure the openings by folding over and skewering the neck flap closed over the stuffing. Tie the legs together for even cooking.
Cover the turkey with foil and roast in a preheated 325°F oven for approximately 1.5 hours, basting with pan juices every 30 minutes. Remove the foil and continue roasting for about 1 3/4 hours, basting every half hour.
While the turkey rests, prepare the gravy. In a saucepan, bring chicken stock, turkey neck, giblets, onion, and bay leaf to a boil. Simmer until flavors meld. Strain and serve alongside the turkey.
In a saucepan, heat oil over medium heat. Add onion and garlic; cook until softened. Stir in balsamic vinegar and boil until reduced. Mix in cranberries, sugar, salt, and pepper. Cook until cranberries are tender and sauce thickens.
Best Leftover Rice Pancakes Recipe