Begin with completely thawed turkey. Cut off the "crop skins" at the neck and also the wings at the second joint and the tail.

Remove giblets and cook these in a saucepan on top of stove in 2 quarts of water along with wing tips, tail and neck. Season with bay leaves, thyme and rosemary leaves.

To make dressing, pour the cooled strained stock over a half and half mixture of French bread and corn bread. Add the chopped giblets, 2 eggs and seasonings to taste; toss. Turn the mixture into a greased casserole dish and bake.

Salt and pepper the bird inside and out. Sprinkle a generous amount of paprika on the bird and work seasoning into the carcass with one cup of oil to coat the entire bird. BE SURE BIRD IS COMPLETELY DEFROSTED before you begin.

Add 1 1/2 cups chopped carrots, 1 1/2 cups chopped celery, and 1 1/2 cups chopped onion to the roasting pan. These will help flavor the gravy.

Arrange turkey on its side in a shallow open roasting pan. Roast bird at 400 degrees. 16-19 pounds will take 2 hours.

About 3/4 of the way through the roasting time, turn turkey on its other side. Try to avoid poking with a fork and letting out the juices.

To check for doneness, make a cut at the thigh joint next to the body. If juice runs clear, the bird is done. Its skin should resemble the color of a new football.