Turkey
1/2 ounce dried porcini mushrooms
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 14-pound turkey; neck, heart, and gizzard reserved for stock
4 cups low-salt chicken broth

1 large onion, cut into 8 pieces
4 medium carrots, coarsely chopped
4 garlic cloves, peeled
2 tablespoons vegetable oil

Gravy
6 cups Turkey Stock

7 tablespoons unsalted butter, room temperature
1/4 cup all purpose flour
1 pound fresh shiitake mushrooms, stemmed, caps sliced
1/2 cup Madeira
porcini, rubbed, turkey

Roasting pan with pan juices from a roast turkey (about 14 lb)
Unsalted butter (less than 1 stick), melted, if turkey drippings yield less than 1/2 cup fat
About 9 cups hot brown turkey stock
3/4 cup all-purpose flour
rich, turkey, gravy

1 1/2 pounds onions, sliced
3 tablespoons vegetable oil

1 14- to 15-pound turkey; neck, heart and gizzard cut into 1-inch pieces and reserved
2 tablespoons (1/4 stick) butter, room temperature
8 large whole fresh sage leaves plus 1 1/2 teaspoons chopped

1 cup (or more) canned low-salt chicken broth

6 tablespoons all purpose flour
3/4 cup dry white wine
Pinch of ground nutmeg
sage, turkey, onions