Stuffing: Blanch the lemon and orange zest in 1 C. of boiling water for 1 minute. Drain and set aside. Using a sharp knife, peel the oranges and divide them into sections. Cut each section in half and reserve. In a large saucepan, bring 2 quarts of water to boil. Drop in the sweet-potato cubes and blanch them for 3 minutes. Drain and set aside. In a large, heavy-bottom casserole, melt 4 Tbsp. of butter over medium-low heat. Add the onion and cook it until translucent, stirring occasionally about 10 minutes. Add the lemon and orange zest, oranges, sweet potatoes, lemon juice, stock, salt and pepper. Cook until the sweet potato cubes are tender 7 to 10 minutes. Remove from the heat and add the cloves, mustard, the remaining 2 Tbsp. of butter, the bread cubes and the brandy. Mix thoroughly, Allow to cool before using.

Stock: To make a stock for the gravy, chop the turkey neck into pieces. Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add the neck, gizzard heart, carrot, celery, onions and garlic. Sauté, stirring, until vegetables begin to brown about 5 minutes. Add the white wine, bay leaf, thyme and 3 C. of water. Reduce the heat to low and simmer for 1 hour, skimming off impurities as necessary. Strain the stock, pushing down on the contents to extract all the liquid; there should be 2 to 2 ½ C. Set it aside.

Turkey: Preheat the oven to 350°F. Rinse the turkey inside and out under cold running water and dry it thoroughly with paper towels. Rub thee salt and pepper inside the body and neck cavities and outside the bird. To stuff the turkey, loosely fill both cavities. Tie the drumsticks together with butcher's twine and tuck the wing tips under the bird. Put the turkey on a rack in a shallow roasting pan. Add 1 cup of water to the pan. To keep the turkey moist and prevent it form overbrowning, make a tent of aluminum foil. Lay the foil shiny side down over the turkey, and tuck it loosely around the inside edges of the pan. Roast the turkey in the oven for 2 ½ hours. Take the turkey from oven and carefully remove foil. Brush the turkey all over with the honey. Turn the heat down to 325°F., then return the turkey to the oven, and roast it uncovered for 1 hour. The bird is done when a meat thermometer inserted in the thickest part of the thigh reads 180°F. There should be about 1 C. of roasting juices in the pan.

Let turkey stand for at least 20 minutes before carving it. In the meantime, remove the stuffing from the cavities and set it aside in a bowl loosely covered with foil to keep it warm. To make the gravy, combine the stock, reserved roasting juices, orange juices and zest, and vinegar in a saucepan. Bring the mixture to a boil. Mix the cornstarch and the port and whisk them into the saucepan; return the gravy to a boil. Reduce the heat to low and simmer for 5 minutes. Add the salt and pepper and serving piping hot with the carved bird and the stuffing.