Roast Vermont Turkey with Giblet Gravy and Sausage and Sage Dressing, for Thanksgiving

INGREDIENTS

• 2 branches fresh sage
• 8 tablespoons unsalted butter
• 2 stalks celery
• 1 teaspoon water
• giblets from turkey, finely diced
• 1 lemon
• 5 Italian parsley stems
• 3 cups turkey stock
• 1 Vermont or other fresh turkey, about 10 pounds, fattened on corn and walnuts, killed 3 days earlier
• 1/2 apple
• 4 bay leaves
• 1/4 cup all-purpose flour
• 1/2 medium onion
• 4 tablespoons all-purpose flour
• trimmings from the turkey
• 2 bay leaves
• 1 hard-boiled egg, finely diced
• salt and freshly ground pepper
• 10 black peppercorns
• 1 carrot
• 1/4 cup vegetable oil
• 10 sprigs fresh thyme
• 4 branches fresh rosemary
• kosher salt and freshly ground black pepper
• 10 sprigs Italian parsley
• 6 tablespoons unsalted butter
• 1 large leek, white part only, cut in 1/4-inch dice