INGREDIENTS:

* 1 (14 pound) fresh or frozen (thawed) turkey
* 1 large celery stalk, cut up
* 1 medium onion, cut into quarters
* 2 sprigs fresh parsley
* 1 1/2 teaspoons salt
* 1/2 teaspoon coarsely ground black pepper
* 1/2 teaspoon dried thyme
* Giblet Gravy
* Fresh herb for garnish

DIRECTIONS:
1. Preheat oven to 325 degrees F. Remove giblets and neck from turkey; reserve for making gravy.

2. Fasten neck skin to turkey back with 1 to 2 skewers. With breast side up, fold wings under back of turkey so they stay in place.

3. Place celery, onion, and parsley in body cavity. Close by folding skin over opening; skewer closed if necessary. Depending on brand of turkey, with string, tie legs and tail together, or push drumsticks under band of skin, or use stuffing clamp.

4. Place turkey, breast side up, on rack in large roasting pan (17-inches by 11 1/2-inches). Rub turkey all over with salt, pepper, and thyme. Insert meat thermometer into thickest part of thigh next to body, being careful that pointed end of thermometer does not touch bone. Cover turkey with loose tent of foil, letting top of thermometer poke through. Roast turkey about 3 3/4 hours; start checking for doneness during last hour of roasting.

5. While turkey is roasting, prepare giblet broth for Giblet Gravy.

6. To brown turkey, remove foil during last hour of roasting time and, baste with pan drippings occasionally. Turkey is done when thigh temperature on meat thermometer reaches 175 to 180 degrees F. (Upon standing, temperature will rise 5 to 10 degrees.)

7. When turkey is done, place on large platter; cover with foil to keep warm. Complete Giblet Gravy.

8. To serve, garnish platter with fresh herbs. Serve with gravy. Remove skin from turkey before eating if you like.