12-16 pound turkey, thawed if frozen 2 medium onions, cut into eighths 3 ribs celery, cut into thirds 4 cloves garlic, cut in half 1 cup fresh parsley leaves Vegetable oil cooking spray Neck, heart and gizzard from turkey 1/2 teaspoon salt 4 black peppercorns 1/3 cup all-purpose flour
Heat oven to 325 degrees F. Remove neck and giblets from body and neck cavities; set aside. Drain juices and dry turkey with paper towels. Place half of the onion, celery, garlic and parsley in body cavity of turkey. Place turkey, breast side up, on flat rack in shallow roasting pan. Cover skin with cooking spray. Roast turkey 3 and a half to 3 and three quarter hours or until thigh temperature is 180 degrees F. Cover breast and top of drumsticks with foil after 1 and a half hours to prevent overcooking of breast.
To make Giblet Stock, place neck, heart, gizzard and remaining onion, celery, garlic and parsley in large saucepan or Dutch oven. (For best flavor, recommend not including the liver.) Add 5 cups water, salt and peppercorns. Bring to a boil; cover, reduce heat and simmer 1 and a half hours. (If wish to include the liver, add to saucepan the last 20 to 30 minutes.) Strain stock, cover and refrigerate. Pull meat from neck and discard bones. Finely chop neck meat, heart and gizzard; cover and refrigerate.
To make Giblet Gravy, strain pan drippings into 4-cup glass measure. Remove fat from drippings, placing and a quarter cup fat in medium saucepan and discarding the rest. Stir in flour until smooth. Add reserved Giblet Stock to pan drippings to make 4 cups. Slowly add drippings to flour mixture and stir until smooth. Cook and stir until gravy boils and thickens slightly. Stir in neck meat and giblets and heat until hot. Season with salt and pepper to taste.
NOTE: Giblet Identification, Heart: muscular organ that is heart shaped and is deep burgundy to reddish brown in color. Gizzard: firm muscular organ that is reddish brown with bluish exterior. Liver: softer, uniform reddish brown gland.