• Let the turkey stand at room temperature for 1 hour. Preheat the oven to 325°F (160°C) with the rack in the lower third. Pat the turkey dry with paper towels. Fill the body cavity with 6 cups of stuffing and the neck cavity with 4 cups of stuffing. Secure the skin flaps with toothpicks or skewers. Spread 6 tablespoons of butter over the top of the turkey, then season generously with salt and pepper. Tie the drumsticks together with kitchen twine and tuck the wings under the turkey.
• Place a 40-inch (102 cm) sheet of parchment on a work surface and spread it with the remaining 2 tablespoons of butter. Position the turkey on top, with one of the shorter sides facing you. Gather the ends, wrapping the turkey. Fold the overlapping ends of the parchment over the turkey and secure them with staples.
• Place a 48-inch (122 cm) sheet of parchment on the work surface, then place the turkey on top and rotate it 90 degrees. Fold the short sides of the parchment over the turkey and secure with staples. Rotate the turkey another 90 degrees and repeat the process with another 40-inch (102 cm) sheet of parchment. Secure all the paper flaps with staples.
• Place the turkey in the parchment on a flat rack inside a roasting pan. Roast for 2 hours and 45 minutes. Remove from the oven and cut open the parchment. Increase the oven temperature to 425°F (220°C). While holding the drumsticks, slide the parchment out and discard it. Return the turkey to the oven and roast until golden brown and a thermometer inserted in the breast reads 165°F (75°C), about 45 minutes more. Transfer to a carving board and let it rest for at least 45 minutes before carving.
• Meanwhile, remove the stuffing from both cavities and transfer it to an 8-inch square (20 cm) baking dish. Bake until a thermometer inserted in the center of the stuffing reads at least 165°F (75°C), about 15 to 20 minutes. Use the drippings in the pan to make turkey gravy.

Turkey Gravy Recipe

• Pour the drippings from the roasting pan into a fat separator and set aside. Place the pan on two burners over medium-high heat. When the pan is hot, pour in the wine, scraping up the brown bits with a wooden spoon. Add the defatted drippings (use only 2 tablespoons from the dry-brined bird) and 2 cups of stock, and bring to a boil.
• Combine the remaining 1/2 cup of stock and cornstarch in a small jar, seal it, and shake to mix. Pour the cornstarch mixture into the boiling mixture in the pan and boil until thickened, about 2 to 3 minutes. Strain through a fine sieve into a bowl and reheat when ready to serve. Before serving, season with salt and pepper.

Turkey Stock Recipe

• Combine all ingredients in a large stockpot and bring to a boil. Reduce the heat and simmer, skimming off the froth occasionally, until the mixture is reduced by half, about 1 hour. Strain through a fine sieve into a bowl and discard the solids.