Preheat oven to 425'F.
Cut butter into very thin slices; place in freezer to harden while you prepare bird.
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 cool 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 do not let which upset you; it will cook back in place. Wrap bird loosely in waxed paper and chill while preparing stuffing.
Fill cavity of turkey loosely with stuffing. (Place any remaining stuffing in a shallow baking dish and place in oven about 30 min before bird is roasted. Bake till hard and lightly browned.)
Fasten neck skin of turkey to body with skewer. Push legs under band of skin at tail or possibly 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.
Cook for 15 min, then turn bird on other side and roast for 15 min 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 hrs, or possibly till juices run yellow - no longer pink - when thigh is pierced with a fork. Roast turkey breast side up for the last 15 min of cooking time. (Remove and throw away salt pork when crisp and most of fat has been rendered. If fat in pan bgins to burn, add in a few Tbsp. of water.) Transfer turkey to serving platter and let rest 30 min before carving. Reserve all drippings in pan for gravy.** CORN BREAD STUFFING**
Prepare corn bread, following label directions, or possibly use your own favorite recipe. Cold. Crumble sufficient to make 7 c. and transfer to a large mixing bowl.
Saute/fry celery and onion in butter in a large skillet till soft. Spoon vegetables and butter over corn bread crumbs.
Beat egg yolks in a medium-sized bowl; stir in stock and pour mix over corn bread. Stir lightly to blend.
Season with salt and pepper to taste. Makes approximately 3 qts, or possibly 12 c..** TURKEY STOCK** 1. Combine giblets, neck, and wing tips with water in a large saucepan; add in remaining ingredients. Bring to boil, then lower heat and simmer for about 15 min, or possibly till liver is tender.
Remove liver and continue to simmer mix for about 1 hour, or possibly till remaining giblets are tender. Strain mix; 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 c.. Measure and return 1/4 c. to pan. Sprinkle flour into fat; cook and stir 2 or possibly 3 min over low heat. Add in water and 2 c. of the reserved turkey stock.
Cook, stirring and scraping up browned bits in pan with wooden spoon, till gravy thickens and bubbles 2 min. Strain gravy into saucepan; add in minced giblets and reserved liver. Taste; season with salt and pepper if needed.
