Instructions: Remove giblets and neck and discard. Rinse turkey with cold water and pat dry. Sprinkle turkey insdie and out with salt and pepper. Place turkey in a deep roasting pan; pour buttermilk over top. Cover, chill 8 hours, turning several times.

Drain turkey, discarding buttermilk; place turkey breast-side up, in a large shallow roasting pan, tucking wing tips under. Combine 1 cup sherry and next 4 ingredients; spoon mixture into turkey cavity. Close cavity with skewers and truss. Brush entire turkey with melted butter.

Insert a meat thermometer into meaty part of thigh. Bake at 350 degrees for 4 hours or until meat thermometer registers 180 degrees, basting with remaining 1/2 cup sherry every 15 to 20 minutes.

Remove turkey from roasting pan, reserving 1/4 cup drippings in a heavy saucepan; add flour stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper to taste. Serve immediately with turkey.

This recipe yields 12 to 15 servings.

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