Categories: Poultry 
      Yield: 12 servings 
  
      1    Turkey (12 lb) 
    1/2 c  Unsalted butter; softened 
 
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      4    Onions; coarsely chopped 
      5    Celery stalks 
           - coarsely chopped 
      1 lb Chorizo (Spanish sausage) 
           - broken up 
      6 c  Day-old corn bread, crumbled 
      3 c  Day-old white bread, cubed 
      2 c  Frozen corn kernels; thawed 
      2 tb Chopped fresh cilantro 
           -=OR=- Dried cilantro 
      2 tb Chopped fresh parsley 
           Salt and pepper; to taste 
 
-----------------------------------GRAVY----------------------------------- 
      3 c  Chicken stock; as needed 
      1 c  White or rose wine 
  
  Wash turkey under hot water. Pat exterior and cavities completely dry with 
  paper towels. Smear turkey with 4 Tbsp butter. Saute onions and celery in 
  the remaining butter over medium heat until translucent. Remove with 
  slotted spoon to a very large bowl. Saute the chorizo in the same pan until 
  lightly brown. Remove to same bowl and add remaining stuffing ingredients. 
  Toss to combine completely. (If mixture seems dry, add chicken stock or 
  apple juice. ) Salt and pepper the turkey's cavity and loosely stuff the 
  cavity and the neck with the bread-chorizo mixture, leaving some room for 
  expansion during cooking. (Extra stuffing can be refrigerated in a covered 
  casserole and baked @ 375 degrees for 40 minutes. )Sew up and truss the 
  turkey. Return to rack in roasting pan and turn turkey on its left side. 
  Add 1 cup stock and wine gravy to pan. Place in preheated 400 degree oven 
  for 20 minutes. Turn turkey onto its right side and continue roasting 
  another 20 minutes. Lower oven to 325 degrees. Turn turkey breast-side-down 
  and roast for 1 hour and 20 minutes. Baste every 15 minutes or so, adding 
  stock as needed. Turn turkey breast-side-up and continue basting every 
  15-20 minutes. (For a 12 lb turkey, cooking time will be from 15 to 20 
  minutes per pound; the internal temperature should reach 180 degrees. The 
  juices in the thigh should run clear when pierced with a fork. )Remove to a 
  heated platter to rest. Skim off as much fat as possible from the pan 
  drippings. Transfer pan drippings, including brown bits, to a saute pan. 
  Reduce to a gravy over high heat. Carve turkey. Serve gravy and dressing on 
  the side. Total cooking time: 3 - 4 1/2 hours.