Buy a turkey big enough to allow 3/4 to 1 pound serving per person. A frozen turkey needs to thaw in refrigerator two days before using. Set aside wings and giblets. Rinse turkey with cold water; drain and pat dry. Place dressing in neck and body cavities just before roasting. Pack loosely, stuffing will expand while cooking. Fasten neck skin to back with skewer. Close body cavity with skewers and lace with string. Tie drumsticks to tail. Place on rack in a shallow open pan with breast down. Brush with melted butter; roast in 350 degrees oven for 2 hours.

Turn turkey over; cover loosely with tent of foil and continue roasting until done, allowing 20 to 25 minutes per pound or until meat thermometer reaches 185 degrees. Insert thermometer in thickest part of breast. When 2/3 done, cut the cord holding drumstick and tail to insure thorough cooking.

To test for doneness, press thickest part of drumstick between two fingers, protecting fingers with cloth. Meat will feel soft if done and the leg joint will give easily when drumstick is moved up and down. Allow turkey to stand about 15 to 20 minutes before carving. Make gravy from turkey drippings and the rich turkey stock from cooked giblets and wings.

Rich Turkey Stock for Gravy: Roast neck, heat, gizzard, and wings in shallow pan at 350 degrees until very brown or about 2 hours. Remove from oven; place in large pot. Cover browned giblets and wings with water; bring to boil and simmer for 2 hours. Strain stock; skim off excess fat. Add drippings from roasted turkey to stock; add enough milk to make desired amount of gravy; thicken with flour and milk for rich, brown turkey gravy.