Roasted Turkey with Roasted Vegetables

Preheat the oven to 160°C (approximately 320°F).

Place the bread in the milk. Rinse and dry the giblets, then coarsely chop. Trim the mushrooms and coarsely chop. Peel and finely chop the garlic. Peel and chop the onion, then sauté in 1 tablespoon of butter. Remove the leaves from the thyme. Add the thyme and the garlic to the pan. Add the giblets and sauté for 3 minutes. Mix in the chestnuts, and remove from the heat. Squeeze the bread, then tear apart and add to the pan. Beat the eggs with the cognac, then mix into the pan. Season the mixture to taste with salt and pepper. Rinse the turkey, pat dry, and season with salt and pepper. Fill the turkey with the bread mixture. Close the opening of the cavity with kitchen twine. Place the turkey breast side down in a buttered dish, then top with small pieces of the remaining butter. Place in the oven and cook for 2 1/2 - 3 hours. Baste occasionally with the pan juices. If necessary, add some water. Flip the turkey halfway through cooking.

Peel and slice the carrots and parsnips. Peel and halve the potatoes. Trim and halve the brussels sprouts. Peel the salsify and simmer in salted water for 10 minutes with the brussels sprouts and the potatoes. Remove from the water and drain well. Slice the salsify on a bias.  Transfer the vegetables to the pan with the turkey in the last 40 minutes of cooking time. Season with salt and pepper, and stir occasionally.

Remove the turkey from the oven, and wrap in foil. Turn the oven off, and place the turkey in the oven for 20 minutes.