1 (15 to 20 lb.) turkey
Butter, butter or vegetable oil
1/2 tsp. salt
2 peppercorns
1 bay leaf
1/4 c. all-purpose flour
Oyster Bake (below)

Place turkey breast side up on rack in shallow roasting pan. Brush with butter; insert meat thermometer. Roast, uncovered, at 325 degrees until thermometer registers 180 to 185 degrees, about 5 hours for 16 pound turkey to 6 hours for 20 pound turkey. Place tent of aluminum foil loosely over turkey when it starts to run golden.

While turkey is roasting, cook giblets. Cover gizzard, heart and neck with water; add salt, peppercorns and bay leaf. Heat to boiling; reduce heat. Cover and simmer until gizzard is tender, 1 to 2 hours, adding turkey liver last 30 minutes. Cool quickly and drain, reserving broth. Chop giblets.

Drain fat and juices from roasting pan; return 1/4 cup to roasting pan. Blend in flour. Heat over low heat, stirring constantly, until smooth and bubbly; remove from heat. Add enough water to reserved giblet broth to measure 2 cups; stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in giblets.

Serve turkey with gravy and Oyster Bake. Makes 8 servings, with enough turkey left for 3 recipes.

OYSTER BAKE:

1 (7 oz.) pkg. herb-seasoned croutons
1 (8 oz.) can oysters, drained and chopped

Prepare croutons as directed. Stir in oysters. Spread in ungreased 1 1/2-quart casserole. Bake, uncovered, for 45 minutes.