INGREDIENTS

INSTRUCTIONS

Preheat oven to 425'F.~ 2. Cut butter into very thin slices; place in
freezer to harden while you prepare bird.~ 3. Wash turkey inside and
out. Remove and reserve neck, giblets and wing tips. Pat dry with
paper toweling. Starting at the breast, separate the skin from the
meat by working your fingers between them. Slice your hand under skin
as far as you can go and gently free the skin on both sides of the
breast. Loosen it around the upper part of the legs, stopping about
halfway down the legs. Insert slices of the cold butter, first under
the leg skin, then under the breast skin. Reshape the loosened skin  on
the bird by patting it gently back in place. It will sag a bit but
don't let that upset you; it will cook back in place. Wrap bird
loosely in waxed paper and refrigerate while preparing stuffing.~ 4.
Fill cavity of turkey loosely with stuffing. (Place any remaining
stuffing in a shallow baking dish and place in oven about 30 minutes
before bird is roasted. Bake until firm and lightly browned.) Fasten
neck skin of turkey to body with skewer. Push legs under band of skin
at tail or tie to tail. Place slices of salt pork over breast and
fasten with wooden picks. Place turkey on its side on rack in shallow
open roasting pan.~ 5. Cook for 15 minutes, then turn bird on other
side and roast for 15 minutes longer.~ Lower temperature to 325'F.  and
continue to roast turkey, turning the bird from side to side and
basting often with the drippings from pan, for about 3-1/2 to 4  hours,
or until juices run yellow - no longer pink - when thigh is  pierced
with a fork. Roast turkey breast side up for the last 15  minutes of
cooking time. (Remove and discard salt pork when crisp and  most of fat
has been rendered. If fat in pan bgins to burn, add a few  tablespoons
of water.) Transfer turkey to serving platter and let  rest 30 minutes
before carving. Reserve all drippings in pan for  gravy.~ ~ *** CORN
BREAD STUFFING ***~ 1. Prepare corn bread,  following label directions,
or use your own favorite recipe. Cool.  Crumble enough to make 7 cups
and transfer to a large mixing bowl.~  2. Saute celery and onion in
butter in a large skillet until soft.  Spoon vegetables and butter over
corn bread crumbs.~ 3. Beat egg  yolks in a medium-sized bowl; stir in
stock and pour mixture over  corn bread. Stir lightly to blend. Season
with salt and pepper to  taste.~ Makes approximately 3 quarts, or 12
cups.~ ~ *** TURKEY STOCK  ***~ 1. Combine giblets, neck, and wing tips
with water in a large  saucepan; add remaining ingredients. Bring to
boil, then lower heat  and simmer for about 15 minutes, or until liver
is tender. Remove  liver and continue to simmer mixture for about 1
hour, or until  remaining giblets are tender. Strain mixture; remove
and chop giblets  and liver for gravy. Reserve stock.~ ~ *** TURKEY
GIBLET GRAVY ***~  1. Pour off all turkey fat from roasting pan into a
glass measuring  cup. Measure and return 1/4 cup to pan. Sprinkle flour
into fat; cook  and stir 2 or 3 minutes over low heat. Add water and 2
cups of the  reserved turkey stock. Cook, stirring and scraping up
browned bits in  pan with wooden spoon, until gravy thickens and
bubbles 2 minutes.  Strain gravy into saucepan; add chopped giblets and
reserved liver.  Taste; season with salt and pepper if needed.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 704
Calories From Fat: 574
Total Fat: 64.5g
Cholesterol: 222.8mg
Sodium: 1499.3mg
Potassium: 39.5mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: <1g
Protein: 27.5g