Twelfth Night Turkey with Wild Rice Stuffing and Ale Reduction

INGREDIENTS

• 1 (12 to 15-pound) turkey, breast and legs cut away from bones and tendons removed and soaked in cold water with kosher salt (buy the turkey breast and legs pre-boned or ask your butcher to do it)
• 6 to 8 sprigs fresh parsley leaves cut off (and stems reserved for the gravy - below)
• 1 pint chicken stock (or turkey stock you have made)
• 1 carrot, cut into chunks
• Salt and pepper
• 1 celery stalk, cut into chunks
• 1/4 teaspoon black pepper
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/4 pound liver, blood vessels removed (we used rabbit liver for the episode, but you can use turkey and/or chicken livers)
• 2 cups chicken stock (*alternatively you can make your own stock from the unused turkey parts)
• 1 large white onion, chopped
• 1/2 cup all-purpose flour
• 1 cup wild rice
• Water
• 4 tablespoons butter (1 tablespoon for rice and 3 tablespoons for sauteing)
• 5 or 6 large sprigs fresh marjoram, leaves stripped from the stems
• 2 teaspoons salt
• 1/4 cup olive oil
• 1 tablespoon olive oil, if needed (approximately as needed to keep the pan oiled)
• 1 quartered onion
• 3 stalks celery, roughly chopped
• 1 pound sausage, casing removed
• 1 bay leaf
• 1 shallot, minced
• 1/2 teaspoon peppercorns
• 2 (12-ounce) bottles ale (such as Samuel Adams Boston Lager)
• 3 eggs, beaten
• Special equipment: Kitchen twine
• 3 or 4 sage leaves, minced
• Leftover turkey parts
• 1 tablespoon anise seed
• 2 large cloves garlic, lightly crushed with the side of a knife blade, then minced
• 2 tablespoons chopped fresh thyme leaves (from about 5 or 6 large sprigs)
• 2 tablespoons chopped fresh marjoram leaves (from about 5 or 6 large sprigs)
• 6 fresh sage leaves, minced
• 1 sachet d'epices containing: 1 handful parsley stems, a bay leaf, and 5 or 6 thyme sprigs
• 1/2 cup butter (1 stick or 8 tablespoons)
• 2 Granny Smith apples, peeled, cored and small diced