1 For the stuffing: Cook turkey liver briefly in hot butter, then allow to cool.
2 Finely chop liver and mix with all stuffing ingredients and season with salt and pepper.
3 For the turkey: Rinse turkey and pat dry.
4 Season turkey inside and out with salt and pepper.
5 Spoon in stuffing. Secure opening with kitchen twine.
6 Tie together legs with kitchen twine.
7 Place turkey breast side up in a Dutch oven with hot clarified butter and cook about 20 minutes until golden brown. Turn breast side down, cover tightly and cook for 50 minutes on lowest heat.
8 Remove the lid, turn turkey, baste, cover and cook until turkey and stuffing reach proper internal temperature, about 40 minutes more.
9 Uncover and cook turkey for another 10 minutes. Remove turkey from pot, let rest for 20 minutes, then carve and serve.