1. Preheat oven to 450º F.
2. Rub turkey well with butter; sprinkle with salt. Put celery and onion in cavity.
3. Place turkey in center of 2 long strips of heavy aluminium foil; wrap loosely.
4. Put turkey in large roasting pan. Roast in preheated oven for 3 ½ hours.
5. Meanwhile, put neck, gizzard and liver in saucepan; cover with salted water. Cover; simmer for 2 hours.
6. When turkey is cooked, open one corner of foil; pour liquid over giblets. Keep turkey sealed until ready to serve.
7. Strain liquid from giblets; correct seasoning; thicken as desired for gravy.

Ingredients:

10- to 12- pound turkey (reserve giblets)
1/3 cup butter
1 tablespoon salt
1 stalk celery with leaves
1 large onion, quartered

Serves 12 to 16