1 (10 to 12 lb.) frozen turkey, thawed
2 tsp. salt
2 tbsp. butter

Remove giblets from turkey and reserve. Rinse turkey inside and out with cold water and drain. Sprinkle salt over the turkey and rub the turkey with butter. Place in a roaster and add reserved giblets and 2 cups water. Cover top of turkey with foil and add roaster cover. Bake at 325 degrees for 4 hours or until leg is fork-tender. Remove the cover and baste turkey with drippings. Bake for about 30 minutes longer or until golden brown. Remove giblets and dice. Drain and reserve drippings.

DRESSING:

4 qts. day-old bread crumbs
4 c. cornbread crumbs
1/2 tsp. parsley flakes
Salt to taste
1 tsp. pepper
1 tbsp. poultry seasoning
1 tsp. sage
1/2 c. diced celery
1/2 c. diced onion
1/2 c. melted butter
4 eggs

Mix all ingredients well, adding reserved drippings and water, if needed, until very moist. Spoon into a baking dish. Bake at 350 degrees for about 40 minutes or until browned.

GIBLET GRAVY:

1 tbsp. shortening
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 c. water

Heat the shortening in a skillet or saucepan. Add the flour and cook until brown. Add salt, pepper, and giblets. Add the water and cook until thick, stirring constantly. Serve over dressing.