Begin the night before. Salt the turkey on the outside and inside with fine salt. It should be salted as you would normally salt a regular chicken before roasting. It helps the turkey stay juicy. Allow the turkey to soak overnight in the refrigerator.
Remove the turkey from the refrigerator 1½ hours before putting it into the oven. Turn on the oven at 180°C (350°F). Butter it on the outside with 2 tbsp of butter. Chop onion and celery finely. Melt some butter in a pan and put in the vegetables. Let them simmer at medium heat until they become glossy. Add sage, 1 teaspoon coarse salt and well with black pepper.
Cut the toast into cubes and flip it with the fried vegetables. Slowly mix in the milk and put the stuffing in the turkey's belly. Stuff it well with your hand or a spoon. See if you can get one to hold the turkey while filling it. Then tie the turkey legs together with a kitchen string.
Divide the onion into quarters, but leave the shell on. Put it in a frying pan. Cut the carrot into coarse pieces and put it in a frying pan. Add also the onion, the neck from the turkey and the liqueur wine in the roasting pan. Put a rake over and place the turkey on it with the chest facing up. Pour ½ l (17 floz)of water into the oven. Roast the turkey for 3½-4 hours until it has a center temperature of 70°C (158°F).Drip it regularly with the cloud from the frying pan. Pour more water into the bottom if it evaporates.
Take out the turkey and place it on a cutting board. Sift the juice into a pan and discard the neck and vegetables. If the juice is very thick and concentrated add some more water. Smooth the sauce with a butter bowl (butter and flour stirred together). Taste with salt and serve with turkey and other accessories.Also see the recipe for gravy at the beginning of this recipe.
The turkey has a large breast piece, so when you have to cut it out, start by cutting off the two breast pieces and cutting them into thin slices. Then cut the thighs and the rest out like you would cut a chicken.