Prepare desired stuffing; set aside.
Preheat oven to 325 degrees F. Remove giblets and neck from turkey; reserve for making Giblet Gravy. Rinse turkey inside and out with cold running water and drain well; pat dry with paper towels.
Loosely spoon some stuffing into neck cavity. Fold neck skin over stuffing; fasten neck skin to turkeyback with one or two skewers.
Loosely spoon remaining stuffing into body cavity (bake any leftover stuffing in small covered casserole during last 30 minutes of roasting time). Fold skin over cavity opening; skewer closed, if necessary. Tie legs and tail together with string, push drumsticks under band of skin, or use stuffingclamp. Secure wings to body with string, if desired.
Place turkey, breast side up, on rack in large roasting pan (17-inch by 11 1/2-inch). Sprinkle salt and pepper on outside of turkey. Cover with loose tent of foil. Roast about 3 hours 45 minutes. Start checking for doneness during last hour of roasting.
To brown turkey, remove foil during last hour of roasting and baste occasionally with pan drippings.
Turkey is done when temperature on meat thermometer inserted in thickest part of thigh, next to body,reaches 180 degrees F to 185 degrees F and juices run clear when thickest part of thigh is pierced with tip of knife. (Breast temperature should be 170 degrees F to 175 degrees F, stuffing temperature 160 degrees F to 165 degrees F.)
While turkey is roasting, prepare giblets and neck to use in Giblet Gravy.
Transfer turkey to large platter; keep warm. Let stand at least 15 minutes to set juices for easier carving.
Meanwhile, prepare Giblet Gravy.
Serve turkey with stuffing and gravy. Makes 14 main-dish servings.
Nutritional information is based on one serving without skin or gravy.
Prepare giblets and neck: In 3-quart saucepan, combine gizzard, heart, neck, and enough water to cover; heat to boiling over high heat. Reduce heat; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain giblet broth through sieve into large bowl. Pull meat from neck; discard bones. Coarsely chop neck meat and giblets. Cover and refrigerate meat and broth separately.
To make gravy, remove rack from roasting pan. Strain pan drippings through sieve into 4-cup measuringcup or medium bowl. Add 1 cup giblet broth to hot roasting pan and heat to boiling, stirring untilbrowned bits are loosened from bottom of pan; add to drippings in measuring cup. Let stand 1 minute, or until fat separates from meat juice.
Spoon 2 tablespoons fat from drippings into 2-quart saucepan; skim and discard any remaining fat. Add remaining giblet broth and enough water to meat juice in cup to equal 3 1/2 cups.
Heat fat in saucepan over medium heat. Stir in 2 tablespoons all-purpose flour and 1/2 teaspoon saltand cook, stirring, until flour turns golden brown. With wire whisk, gradually whisk in meat-juice mixture and cook, whisking, until gravy has thickened slightly and boils; boil 1 minute. Stir in reserved giblets and neck meat; heat through. Pour gravy into gravy boat. Makes about 3 1/2 cups gravy.
Each 1/4 cup of gravy: About 128 calories, 17g protein, 1g carbohydrate, 5g total fat (2g saturated), 153mg cholesterol, 152mg sodium.
