1. Place broth ingredients in a saucepan; add water to cover. Simmer 1 hour or until giblets are tender; skim off foam. Strain broth into a bowl; reserve. Discard vegetables; reserve giblets, neck and chicken.
2. Shred the meat from the neck and chicken backs; discard skin. Chop the giblets finely. Combine the meats and giblets. Reserve in the refrigerator for Giblet Gravy.
3. Preheat the oven to 325°F. Rinse the turkey and pat dry. Squeeze orange halves inside the body and neck cavities; sprinkle with paprika, salt and pepper. Stuff the cavities loosely with the stuffing, using about 3 cups for the neck and 8 cups for the body. Close the turkey and tie the legs together. Rub the turkey with butter and sprinkle with paprika, salt and pepper.
4. Place the turkey, breast-side up, on a rack in a large roasting pan. Pour 2 cups of the reserved Giblet Broth into the bottom of the pan and cover the turkey loosely with aluminum foil. Place in the oven and roast for 11/2 hours.
5. Remove foil; roast turkey for 21/2 hours more, basting with the pan juices every 30 minutes.
6. Raise the oven temperature to 350°F and cook for 1 to 11/4 hours more or until a thermometer inserted into the thickest part of the thigh reads 180°F. The temperature at the thickest part of the breast should be 160°F, and 165°F in the deepest part of the stuffing. The juices should run clear when the thigh is pricked with a small knife.
7. Remove turkey to a platter; let rest 20 minutes, covered loosely with foil, before carving. Remove stuffing from the turkey and cover with foil. Reserve pan juices.
8. Prepare Giblet Gravy: Heat pan juices in the roasting pan, scraping up any brown bits from the pan. Skim off fat, then pour defatted juices into a large measuring cup.
9. Melt the butter in a saucepan over medium heat. Whisk in the flour and continue whisking for 2 to 3 minutes, or until it browns slightly. Whisking constantly, slowly pour in 2 cups of the reserved pan juices and continue whisking until smooth. Bring the gravy to a boil, reduce the heat to medium-low and add the Madeira, thyme, salt, pepper, parsley and reserved giblet mixture. Simmer, stirring, for 10 minutes or until the gravy thickens. Adjust seasonings to taste. Heat before serving.
10. Present the turkey before carving it. Then, arrange the carved meat on a large, decorative platter. Garnish with fresh sage and serve with the gravy.
Serves 16. Per serving: 724 calories, 3g carbohydrates, 94g protein, 34g fat, 363mg cholesterol.
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