Night before, clean and singe bird and remove pin feathers and place bird in refrigerator. Also in deep saucepan pour 4 cups cold water over gizzard, liver, neck (and feet if bird comes with feet still on). Add stalk of celery with leaves, 2 bay leaves, 1 slice of onion, a few peppercorns. Put lid on and simmer 1 hour. Be sure to remove the liver after first 15 minutes. This is THE STOCK.

To bake turkey, grease bird with PASTE over wings, joints, breast and then grease rest of the bird with what is left.

THE PASTE:

Cream together 1/4 cup butter and 5 tablespoons flour. When fluffy, add 2 tablespoons lemon juice. Mixture should look like whipped cream.

Stuff bird lightly with THE STUFFING (don't forget to stuff neck cavity, too). Place uncovered in a roaster in 350 degree oven. Roast for 20 to 25 minutes per pound. No basting.