Rub inside of turkey with salt and pepper. Rub turkey all over with butter or with a paste made of 1/2 cup butter and 3/4 cup flour. Place turkey breast side up in an open roasting pan.

Roast uncovered in a slow oven 300 to 325 degrees, for 20 minutes per pound. Use a meat thermometer to be sure poultry is fully done. Baste at 30 minutes intervals with a mixture of butter and hot water (or dripping from pan).

When breast and legs become light brown, cover with brown paper or foil.

TURKEY DRESSING:

1 (16 oz.) pkg. Pepperidge Farm seasoned dressing
4 buns or rolls
4 biscuits
3/4 c. celery, chopped
1 onion, chopped fine
1 to 2 eggs
1 tsp. sage
1 tsp. black pepper
1/2 tsp. salt
1/2 lb. butter
1/4 c. vegetable oil

Precook celery and onion, add this to all other ingredients. Stir in 4 to 6 cups of good hot turkey broth (preseasoned). Pour into 2 large greased pans and bake at 450 degrees until done. This makes enough for a large crowd.

OLD FASHIONED TURKEY STUFFING:

1 1/2 c. finely chopped onion
1 1/2 c. finely chopped celery
1 stick butter
4 c. crumbled cornbread
6 c. dry bread cubes
1 tsp. salt
1/8 tsp. pepper
1 tsp. poultry seasoning
1/2 tsp. sage
1/2 to 3/4 cup chicken broth
2 eggs, well beaten

Cook onion and celery in butter until tender. Add mixture to cornbread and bread cubes in a large pan. Combine seasonings and sprinkle over stuffing mixture. Toss lightly to mix. Pour combined broth and eggs over stuffing. Toss to mix again. Makes 9 cups or enough to stuff a 12 to 14 lb. turkey.