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12 lb. turkey
2 tsp. salt
1/4 tsp. pepper
1/2 c. butter
2 slices bacon
1 onion
3 cloves
5 sprigs parsley
1/2 tsp. thyme
2 bay leaves
1 stalk celery
2 carrots

Giblet Gravy:
1 qt. water
6 Tbsp. flour
turkey giblets, neck and wing

Preheat oven to moderate 325 degrees. Rub inside of a ready- 
to-cook 12 pound turkey with 1 teaspoon salt and 1/4 teaspoon
pepper. Stuff body and neck cavities with stuffing (recipe to
follow). Truss legs and wings close to body. Rub skin with
1/2 cup butter and sprinkle with 1 teaspoon salt and a little
pepper. Place breast up in shallow roasting pan and arrange 25
slices bacon over the breast. To roasting pan add 2 cups
water, 1 onion stuck with 3 cloves, 1 stalk celery, 2 bay
leaves, 5 sprigs parsley and 1/2 teaspoon thyme. Cook turkey
in the moderate oven for 10 to 20 minutes per pound (3 1/2 to 4
hours) or until it is a rich, even brown, basting every 30
minutes with drippings in pan.
Place turkey on large heated platter and serve with
giblet gravy.
Giblet gravy: While turkey is cooking, simmer giblets,
neck and wing tips in 1 quart water for 2 hours. Strain liquid
in roasting pan and let fat rise to surface. Return 6 table-
spoons fat to roasting pan. Stir in 6 tablespoons flour and
cook for 5 minutes, stirring in brown bits from bottom and
sides of pan. Stir in 3 combined stock from giblets and liquid
from roasting pan (degreased) and cook, stirring until thick-
ened and smooth. Add the chopped giblets.

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