Turkey
Salt
Stuffing of your choice

Remove giblets and the neck from the inside cavities. Wash them thoroughly and place in a saucepan with a rib of celery and small onion salt and pepper. Cook until tender, remove and save broth to put with the drippings from the turkey for gravy.

Wash the turkey, inside and out under running water making sure to remove any remaining entrails. Drain. Rub inside well with salt.

Stuff with stuffing of your choice, don't pack it too tightly. Rub well with salt all over outside of turkey. Place on a rack BREAST SIDE DOWN, cover with foil, and roast at 350 degrees F. until 190 degrees F. about 3 hours for an 8 to 12 pound turkey. If pan gets too dry add a little water. Remove foil for the last half hour. Longer for a larger turkey. Test at thigh joint to make sure it is done. NEVER EAT TURKEY THAT IS NOT THOROUGHLY COOKED: Let turkey set for at least a half hour before carving.