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Roasted Turkey 
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Even though traditionally turkey is cooked on a Thanksgiving day, I enjoy eating turkey anytime of the year. I have been the family cook for past several years and I like both the fun of cooking and the pleasure of serving.
I normally buy a frozen Butterball turkey, weight ranging from 10 to 20 Lbs, depending on the number of guests and bring it to room temperature. Then remove all the giblets, keep them aside and wash the turkey thoroughly. I use the giblets to make stock, needed later for making gravy. Once washed, dry the turkey as much as possible with paper towels.
While I am cleaning the turkey, I have turned the oven on to reach desired temperature depending on the weight of the turkey. I baste the turkey with melted butter and with small amount of Soy sauce, which gives that pleasing golden brown color as the turkey roasts. Then I use some melted butter mixed with herbs to apply under the skin of the turkey.
Now to stuff the turkey with stuffing or not is an individual choice. But I always do and have always relished  eating it. The flavor of stuffing cooked inside turkey will please the palate of any Iron Chef. I use butter, chopped onion, chopped celery, fresh parsley chopped, bread cubed, salt and pepper, dash of sage and desired amount of either turkey or chicken broth. I mix all the ingredients to blend well, then cook until its tender. Then dress (stuff) the turkey.
Now the turkey is ready to be placed on a oven friendly platter, and goes to the oven. Every now and then, I baste the turkey with its own juice until the Turkey is cooked.
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To make the gravy, I use the turkey broth made from cooking the giblets for hours, all purpose flour, salt and pepper and a dash of celery salt. Boil the turkey broth, in a small bowl mix the flour in water and gradually add it to the broth, all the time whisking it to blend well. Now add all the other ingredients, stir well and bring it to bubbling boil and reduce the heat to simmer until gravy thickens.
I can smell the aroma of cooked turkey, gravy is ready, what else do I need? Ah ha....how about some mashed potato? Goes well with some gravy on top!
Word of caution: Do not let the turkey sit at room temperature, nor stuff the turkey until you are really ready to cook. Wash all utensils thoroughly. Otherwise risk of bacterial growth is significant!!!
Bon A petit!
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