1/4 teaspoon salt

1 medium onion, chopped

1 stalk celery, sliced

1 teaspoon salt

2 tablespoons butter, melted

1/4 cup cornstarch

1/2 cup water

3/4 teaspoon salt

1/2 teaspoon pepper

 

Combine giblets and neck from turkey, 1/4 teaspoon salt, and next 3 ingredients in a medium saucepan; add water to cover.  Bring to a boil over medium heat; cover, reduce heat, and simmer 45 minutes or until giblets and neck are tender.  Strain, reserving broth; cover broth and refrigerate.  Coarsely chop neck meat and giblets; refrigerate.

 

Rinse turkey with cold water; drain and pat dry.  Sprinkle cavity with 1 teaspoon salt.  Tie ends of legs together with string.  Lift wingtips up and over back, and tuck under bird.  Place turkey, breast side up, on a rack in a shallow roasting pan; brush entire bird with melted butter.

 

Bake at 325 deg. until meat thermometer reaches 180 deg. (about 3-1/2 to 4 hours).  (To prevent overcooking, begin checking for doneness 1 hour before shortest estimated time.)  If turkey starts to brown too much, cover loosely with foil  Remove turkey and rack from roasting pan, reserving drippings in pan; let turkey stand 15 minutes before carving.

 

Remove and discard fat from drippings; return drippings to roasting pan.  Add reserved broth and enough water, if necessary, to equal 3 cups.  Stir to loosen browned particles.  Combine cornstarch and 1/2 cup water in a medium saucepan; stir until smooth.  Add broth mixture; cook over medium heat, stirring constantly, until thickened.  Stir in neck meat and giblets, 3/4 teaspoon salt, and pepper.  Serve with turkey.

 

Yield:  12 servings.