• prep: 1 hr
• cook: 0 hr
• total: 1 hr

servings:

The ingredients here evolved from the Miraglia family's favorite way to roast capon, but the simplicity of this dish will resonate with anyone looking for a beautiful and delicious all-American turkey.

• 1 1/2 sticks unsalted butter, softened
• 1/2 cup finely chopped shallots (2 large)
• 2 tablespoons finely chopped oregano
• 1 1/2 tablespoons grated lemon zest
• 1 (14-pound) turkey at room temperature 1 hour, any feathers and quills removed with tweezers or needlenose pliers, reserving neck and giblets for stock (discard liver)
• 2 large red onions, each cut into 8 wedges, keeping root ends intact
• About 5 cups unbaked Italian sausage and bread stuffing , at room temperature
• 4 cups turkey giblet stock , heated to liquefy if gelled, or reduced-sodium chicken broth, divided
• 1/3 cup all-purpose flour
• 1 teaspoon fresh lemon juice
• Equipment: a 17- by 14-inch flameproof roasting pan with a V-rack; kitchen string; a 2-qt measuring cup; a fat separator (optional)
• 1 kitchen string
• 1 2-quart measuring cup
• 1 a fat separator (optional)
• Garnish: oregano sprigs; lemon wedges
• 1 lemon wedges

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