Cut off the wings of the turkey directly at the body in the joint, trim the neck, cutting the skin of the neck a little. Rinse the turkey, dry it and rub the inside with salt. Pull neck skin over opening and pin with toothpicks. For the stuffing, place eight onions on the baking sheet in the oven and cook at 200 degrees (gas:3) for 45-50 minutes. Cool the onions a little, then cut the roots generously, squeeze the onions from the skins and chop coarsely. Remove the crust from the white bread, dice coarsely and grind to crumbs in a hand mixer. Chop the sage leaves. Knead white bread crumbs together with the butter, onions and sage, season with salt, nutmeg and pepper. Push the stuffing into the turkey, sew up the turkey. Rub the outside of the turkey with salt and pepper. Peel and coarsely chop remaining onions, clean, rinse and coarsely chop carrots and celery. Coarsely chop the neck, wings and turkey giblets (except for the liver). Preheat oven to 275 degrees (gas 7). Put clarified butter on the juice pan form and heat in the stove. Place the turkey, breast side up, on the juice pan and brown on the lowest rack in the stove for 10 minutes, brushing with the hot fat. Turn down the heat to 225 degrees (gas 4), turn the turkey to the other side and roast now for 20-25 min on the breast side, add the poultry giblets and roast as well. Repeatedly turn the turkey to the other side, add the cut-up chicken and fry.